Marco´s Yellow Soup with Kärntna Låxn
a recipe from marco krainer | international show chef from feld am see
I come from the Gegendtal in Carinthia, the home of the "Original Yellow Soup", which is actually made in a similar manner with three types of meat (beef, chicken and lamb). As fish and saffron harmonise beautifully, I developed this special version made with fish.
Ingredients for the fish soup for 4-6 people:
- 2 litres of water
- Fish carcasses without fillets of around 4 Kärntna Låxn (brown trout)
- 2 carrots
- 1 small or half stick of leak, roughly chopped
- 1 onion, peeled and halved
- 1/2 stick of celery, roughly chopped
- 1/2 piece (depending on size) of fennel, roughly cubed
- 2 large tomatoes, halved
- 1 tablespoon of black pepper corns
- 3 tablespoons of salt
- 1/2 nutmeg
- 1 stick of cinnamon
- 5 cloves
- 1 bunch of fresh lemon balm
To refine the soup:
- 1 bunch of fresh lemon balm
- 1/2 tea spoon of saffron
- 250 ml cider (white wine also possible)
- 150 ml whipping cream
- 150 ml sour cream, stirred smooth
- some cornflour stirred into cold water for binding
As a garnish:
Crispy buckwheat crisps (available at Verein Jauntaler Hadn)
Preparation:
Bring the water to a boil in a large pot, together with the fish carcasses, vegetables and condiments. Then simmer at a medium heat for at least ca. 30-45 minutes. The longer the soup slowly simmers, the richer and better the taste. Then pour the soup through a fine sieve.
Exactly a litre of the soup is needed - the rest can be kept or frozen as fish stock.
The clear fish soup is brought to the boil again with the lemon balm and the cider for about five minutes. Then set it aside and remove or sieve off the lemon balm. Stir in the whipping cream and the sour cream. To finish, bind it as required with the cornflour mix and season to taste with salt.
Garnish the soup with a dollop of cream, the Jauntal buckwheat crisps and fresh lemon balm.
