Legged Parsley Root Soup with Fish

Peel parsley root, cut into slices. Sauté shallot with root slices in butter. Deglaze with white wine and pour in chicken stock.

Cook parsley root until soft, puree in blender, strain and season to taste.

Shortly before serving, add egg yolk (= mix cream and egg yolk and stir this mixture into the not boiling soup, do not let it boil anymore), season, add parsley leaves and froth with a hand blender.

Form small sticks from the puff pastry, brush with egg yolk, sprinkle with sesame seeds and bake at 190 °C for 12 minutes.

Serve the soup with the steamed fish fillet and the puff pastry sticks.

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