Soup is part of a cold winter evening. Filling, warm and the perfect way to quickly get a lot of vegetables.
Ingredients
For 4 people
Preparation time:1 hour
Getting started
Peel the celeriac and the potato and cut into cubes. Also cut the pumpkin into cubes. Peel and finely chop the shallot and garlic and fry them with the ginger and curry in the butter until translucent. Fry the vegetable cubes briefly. Pour the stock into the pan and let it simmer for 20 minutes, covered.
In the meantime, rinse the mackerel fillet under cold tap, pat dry and remove the skin (keep it aside!). Check the fish for any bones left behind. Cut the mackerel into eight equal pieces and place in a bowl. Wash the lime under the hot tap, pat dry and grate the zest off. Squeeze the lime. Mix the zest, 1 tbsp salt, the caster sugar and the peppercorns through the lime juice. Pour the marinade over the mackerel, cover with cling film and place in the fridge for 20 minutes. Cut four squares or diamonds from the fish skin. Deep-fry them in some hot oil and let them drain on kitchen paper. Sprinkle some salt over it. Puree the soup with the immersion blender. Let the soup reduce slightly or dilute with some extra stock to the right thickness. Stir in the cream and season with salt, pepper and grated nutmeg. Remove the fish from the marinade and pat the pieces dry.
Use a stick blender to froth the soup and pour into heat-resistant glasses. Thread two pieces of mackerel with a mackerel 'chip' in between on a skewer. Place the skewers on the glasses.
Enjoy your meal!
Recipe and image:Visual image
