Traditional Salzburg Fish Soup ▶
Tradition means a lot at the Goldener Hirsch: it has been a meeting place since 1407, and was mentioned by name as early as 1504. Gernot Hicka’s fish soup is part of the tradition: crispy pieces of fish are placed in deep bowls and covered with simmered stock. He uses three fish commonly caught in the area; you may likewise use local fish.
Ingredients
- Fish Stock - 1 cup
- Heavy (whipping) cream - 1/2 cup
- Salt and freshly ground pepper to taste
- Dry white wine - 1/4 cup
- Noilly Prat - 2 tablespoons (alt. other fine dry vermouth)
- Unsalted Butter - 2 tablespoons
- Carrot - 1, cut in thin circles
- Celery Root - 1, cut in thin julienne
- Unsalted Butter - 2 tablespoons
- Salmon fillets - 4 ounces, cut into 2- to 3-inch pieces
- Pike Fillets - 4 ounces, cut into 2- to 3-inch pieces
- Catfish Fillets - 4 ounces, cut into 2- to 3-inch pieces
- Tomato - 1, peeled, seeded, and diced
- Flour for dusting
- Croutons - 1 cup, large, browned in butter
- Dill - 4 small sprigs
Instructions
Bring the fish stock, cream, wine, and vermouth to a boil in a large non-aluminum pot and cook for 3 minutes. Season with salt and pepper. Stir in the butter. Puree with a stick blender. Set aside over heat; keep warm but do not boil. Put the carrots, celery root, and tomato into the stock and let steep for 3 minutes.
Bring a saucepan of lightly salted water to a boil. Add the carrots and cook until al dente, 3 to 5 minutes. Remove the carrots with a slotted spoon and set aside in a bowl. Repeat with the celery root.
Season the fish fillets with salt and pepper and dust with flour. Melt the butter in a large saute pan or skillet and pan-fry the fish until crisp on the outside and opaque throughout, turning once. Do not crowd the pan; if necessary, fry in batches.
To serve: With a slotted spoon, divide the fish among four deep soup plates. Pour the stock into the bowls, nearly covering the fish. Scatter vegetables over the soup. Garnish each with croutons and a sprig of fresh dill.
