An elegant and noble recipe, most certainly not an everyday dish

Ingredients

• 1l fish stock, home-made (option to use stock cube)
• ½ l good, fat free chicken bouillon. (preferably home-made.)
• 5-6 scallops
• 4 fillets of one Dover Sole
• 200g halibut fillets
• 150g crayfish tails (If available. Otherwise shrimps or king prawn).
• ½ l dry white wine
• 20 ml Pernod
• 1-2 tomatoes
• 6-8 sticks green asparagus
• 10 morels of equal size
• ½ chilli pepper
• 1 grounded clove of garlic
• 1g saffron
• Seasoning (salt and pepper)

Preparation

1. Peel the lower third of the green asparagus and cook them al dente.
2. Quickly rinse them with cold water and chop into little pieces.
3. Blanch the tomatoes in boiling water, the quickly cool.
4. Remove the skin and the core from the tomatoes.
5. Cut the remainder of the tomato in small chunks.
6. Separate the fillets of Dover Sole and cut them into of 3x3 cm chunks.
7. Repeat the same process for the halibut fillets.
8. Wash the scallops and slice them into long halves.
9. Put the morels into cold water and allow them to become soft. Then simmer carefully in the same water for 3-4 minutes.

The Consommé:

1. Mix fish stock and chicken bouillon.
2. Heat the mixture and add the chilli pepper and garlic and let it rest for 10 minutes.
3. Remove the chilli and the garlic.
4. Taste the soup and then add the saffron, white wine and the Pernod.
5. Add the fish into the soup.
6. Cook at approx. 95° c.
7. Add the scallops the and the crayfish tails and prepare to serve.

Serving suggestion

• Place the fish and the asparagus in large, illustrated soup plates or bowls. Distribute it all equally and cover it with the soup.
• A beautiful, colorful picture is created: A saffron-coloured soup with white fish, brown morels, green asparagus and red chunks of tomato.
• Optional extra: toasted garlic bread.