ReceptnaptárFish roe soup
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Ingredients
Method
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- Slice the parsley root, the carrot and the onion, and put them in a pot together with the fish roe.
- Pour in water, add the peppercorns, the bay leaf, the vinegar and a little salt, then cook over low heat, covered, barely bubbling, for 20 minutes.
- Carefully lift out the fish roe, strain the cooking liquid, and discard the vegetables.
- Make a light roux from the butter and the flour, pour in the strained hot cooking liquid, stir smooth, then cook for 10 minutes.
- Put the fish roe back in, and warm it through.
- When serving, stir in the sour cream, and serve with toasted bread cubes.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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