Lamb's lettuce soup with apple and zander skewers and chanterelles

Name: Lamb's lettuce soup with apple and zander skewers and chanterelles
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 2 Onions; 250 g Potatoes; 1 TEASPOON Oil; 300 g Vegetable broth; 25 g Chanterelles; 125 g Lamb's lettuce; 75 g Pike-perch fillet; 1/4 (approx. 50 g) Apples; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g cooking cream (7 %); 7-10 Tbsp grated nutmeg; 7-10 Tbsp Wood skewer

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

2 Onions
250 g Potatoes
1 TEASPOON Oil
300 g Vegetable broth
25 g Chanterelles
125 g Lamb's lettuce
75 g Pike-perch fillet
1/4 (approx. 50 g) Apples
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g cooking cream (7 %)
7-10 Tbsp grated nutmeg
7-10 Tbsp Wood skewer

Directions

1
Peel and chop the onions. Potatoes peel, wash and in rough cubes cut. Heat 1/2 tsp. oil in a pot. Fry the onions for about 3 minutes. Add potatoes and fry briefly. Deglaze with broth, bring to the boil and simmer for about 20 minutes
2
Meanwhile, wash the chanterelles and lamb's lettuce, clean them thoroughly and drain them well. Wash the fish, dab dry and cut into 3 pieces of about the same size. Remove the core from the apple. Cut apple into 3 pieces of about the same size. Put pike-perch and apple alternately on a skewer. Season with salt and pepper
3
Add 100 g lamb's lettuce and cream to the soup and simmer for about 2 minutes. Puree the soup with a hand blender, season to taste with salt, pepper and nutmeg. Keep soup warm
4
Heat 1/2 tsp. oil in a frying pan. Fry the fish for about 5 minutes on the skin side. 2-3 minutes before the end of the cooking time add chanterelles and fry while turning. Add 25 g lamb's lettuce to the chanterelles and allow to collapse. Season to taste with salt and pepper. Arrange lamb's lettuce soup, chanterelles and pike-perch skewer