An amazing dish, a creamy smooth soup in which you can feel the fragrance of the herb, but none of the typical bite. For it is absolutely smoothly mixed. In it float cubes of herb-breaded halibut, so tender that it melts in your mouth. An elegant, very fine soup – a prelude to a great menu.
Finely dice the onion and garlic, gently sauté in the hot butter. Peel the apple, cut into quarters, remove the core, cut into fine slices and sauté. Finally, chop the sauerkraut and add. Fill up with white wine.
Season with salt, pepper, cayenne pepper and sugar. Fold in the crème fraîche, put the bay leaves in between and simmer quietly for 20 min with the lid closed. Take out the bay leaves one more time.
Later, use a blender to grind everything together into a smooth puree. If necessary, bring to the desired consistency with a good dash of clear soup.
In the meantime, cut the fish fillet into large cubes, season them with salt and pepper and turn them over in enough finely chopped herbs to coat them bright green. Immediately before serving, place them in the boiling soup, where they will cook immediately, in no more than a minute. Serve in deep plates.
Serving: Nothing more than fresh white bread is needed for this.
Drink: An elegant Pinot Blanc or Silvaner from de