Soup with Pike Perch and Crayfish

Sauté shallots in oil, add garlic. Remove stalks and seeds from canned tomatoes. Cut tomato flesh lengthwise into strips, add to saucepan along with its own juice. Reduce by about half. Pour Noilly, white wine, fish stock Prat and whipped cream. Put in herb bouquet, season with salt and pepper. Simmer on low heat for about 15 minutes. Crayfish in bubbling boiling salted water form and make in about 1, 5 min. Take out and cool. Remove tail pieces, set aside four empty crab shells as decorations. Remove herb bouquet from soup. Add fennel slices and steep for about 1-2 min. Cut pike-perch into bite-sized pieces, place in hot broth. simmer all together for another 3-4 min.

Add shrimps to the soup at the end. Season again with salt, pepper and chopped herbs.

Serve: Serve soup with pieces of walleye and crab tails on 4 preheated deep plates. Decorate with crab shells and fresh coriander leaves.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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