🍽️ Hearty Storm Soup with Crispy Zander Sandwiches

Name: Hearty Storm Soup with Crispy Zander Sandwiches
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g celeriac; 2 onions; 1 garlic clove; 3 tbsp butter; 100 ml white wine; 400 ml Sturm (Federweißer); 200 ml poultry stock; 200 ml whipping cream (at least 30% fat content); 150 g zander fillet; 4 tbsp whipping cream (at least 30% fat content); 2 tbsp chopped dill; salt; pepper (from the mill); 8 slices toast bread; 2 eggs; ghee (for frying); nutmeg; 1 tsp honey

685 kcal · 30 min · 4 servings

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Ingredients

400 g celeriac
2 onions
1 garlic clove
3 tbsp butter
100 ml white wine
400 ml Sturm (Federweißer)
200 ml poultry stock
200 ml whipping cream (at least 30% fat content)
150 g zander fillet
4 tbsp whipping cream (at least 30% fat content)
2 tbsp chopped dill
salt
pepper (from the mill)
8 slices toast bread
2 eggs
ghee (for frying)
nutmeg
1 tsp honey

Instructions

1. Peel the celery stalk, onion, and garlic clove. Dice all ingredients into small cubes.
2. Heat one tablespoon of butter in a pot. Sauté the vegetables briefly until soft but not brown.
3. Deglaze the vegetables with the white wine. Let the liquid reduce briefly.
4. Pour in the fish stock and the storm (a strong fish broth concentrate). Let the soup simmer on low heat for about 20 minutes.
5. Puree the soup finely with a hand blender. Stir in the cream and let the mixture thicken briefly.
6. Wash the zander fish and pat it dry with kitchen paper. Cut the fish into small cubes.
7. Take half of the fish cubes and puree them finely with some cream.
8. Fold the remaining fish cubes into the pureed mixture. Mix in fresh dill tips. Season the filling with salt and pepper.
9. Spread the filling evenly onto four slices of toast.
10. Place another slice of toast on top. Press the sandwich down slightly.
11. Whisk the remaining cream with the eggs in a shallow dish.
12. Dip the sandwiches completely into the egg-cream mixture.
13. Fry the sandwiches in hot clarified butter. Fry them on each side for about 1 to 2 minutes until golden brown and crispy.
14. Place the finished sandwiches on kitchen paper to absorb excess fat.
15. Stir the remaining cold butter into the warm soup until dissolved.
16. Season the soup with salt, pepper, nutmeg, and a spoonful of honey.
17. Distribute the soup onto deep plates.
18. Cut the zander sandwiches diagonally into four triangles.
19. Place the sandwich triangles into the soup. Sprinkle the dish with fresh dill and serve immediately.

Nutrition per serving

kcal: 685
Protein: 29 g · Fett/Fat: 42 g · Carbs: 38 g