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Brno fish soup

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Soup cooked from the head, tail and guts of carp, also root Vegetable Recipes, masox and parsley, thickened with light roux.

Ingredients:

carp head, tail and guts 100 g 60 g smooth flour 40 g butter 1/2 pcs of masox cubes parsley

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water salt

Procedure:

1. Cook the head and trimmings in salted water with the cleaned Vegetable Recipes cut into noodles
2. Cook the tripe separately
3. Make a light meal of butter and plain flour, pour it over the strained broth from the head and Vegetable Recipes
4.

Recommendation:

If we do not have fish giblets, we can add a spoonful of semolina fried in a piece of butter to the soup instead. To soften the soup we can add an egg yolk beaten in a little cream, in which case the soup must not be cooked any further.

Note:

For the preparation of the roux see recipe: Stir-fry.