24 lobster tails, frozen
24 tiger shrimps in shell, frozen
4 lemon sole fillets without skin
2 spring onions with the green
1 clove garlic, finely cut
1 carrot into coarse pieces
1 Zittauer onion into coarse pieces
3 cm fresh ginger finely cut
1 cup dill finely crushed for garnish
2 tablespoons lemon juice
1 l fish broth
½ tsp. salt
3 whole peppercorns
1/4 l whipping cream
8 good bread roll
Cognac whipped cream
Fish soup with tiger prawns and lobster tails
Procedure without liability: You start to skin the thawed tiger shrimps and lobster tails. Save the shells in a pot, as they must be used for fish broth. Clean the fish and cut it into bite-sized pieces. The spring onion and fennel, cut them into thin strips and save the green top to fish broth.
You are doing a fish broth by: Shells of lobster tails and tiger prawns tails, top of spring onion and fennel, garlic, carrot, zittauer onion and fresh ginger. Get 1½ l water in a pot and boil broth under lids, take the lids off when it is boiling. Let it simmer at low heat for 20 minutes. Remove the shells and vegetables with a skimmer. Sieve the broth in a coffee filter. Replace if necessary the filter a few times since it clog. Boil the soup until there is approx. 1 liter. Season with salt and white pepper from the mill.
Take 1 dl of fish broth, ½ tsp. salt, 3 whole peppercorns and 1 tablespoon lemon juice into a saucepan and bring it boil. Steam lobster tails, tiger prawns and fish at low heat under a lid for approx. 3 minutes. It should in no way "hammer" boiling, as the shellfish will be tough and the fish will be "pluck fish". Remember the rest of the soup can also be used. But be careful with salt in the broth.
Extras: For a feast dinner the soup is served with Cognac whipped cream after this recipe. Get 1/4 liter whipping cream, 2 tablespoons Cognac and 1 tablespoon lemon juice in a bowl. Whip it to foam and finely turn the crushed dill in. Put it in the refrigerator for 30 minutes. Good bread roll eaten with soup. For daily use I just pour whipping cream into the soup.
Serving: Place now thin strips of spring onion and fennel in hot portion cups with lobster tails, tiger prawns and fish. Pour the hot soup over and on the top give a spoonful of the cold Cognac whipped cream. Or, serve separately in a small bowl.
Drink: A dry sherry or a dry, cold white wine suitable for the soup.