With smoked fish cam

Foam soup of Brussels sprouts

These very well thin slices of crispy toasted farmhouse bread and exuberant bacon cubes complement this soup perfectly.

Ingredients / Shopping
Smoked cam

  • 2 smoked trout fillets
  • 200 g cream cheese
  • 1 slice pumpernickel
  • some lemon ripeness / juice
  • Pinch of pepper, possibly salt

Preparation and tips

Finely chop the trout fillet with the pumpernickel and mix with the cream cheese. With a little lemon and a dash of lemon juice, salt and pepper to taste.

For 4 people

  • 400 g Brussels sprouts cleaned
  • 400 ml vegetable broth
  • 2 tablespoons butter
  • 1 stick of leek
  • 100 ml white wine
  • 300 ml of cream
  • 50 g of ice cold butter flakes
  • 2 sprigs of smooth parsley
  • pepper mill

Depending on the taste as well
2 teaspoons of bacon cubes
4 thin slices of sourdough bread Halve the cleaned Brussels sprouts and cook until firm in the vegetable stock. Remove with a sieve trowel and quench for 10 seconds in a bowl of ice water to get as much color as possible. Cut the leek into thick slices and sauté in the butter, deglaze with the white wine. After boiling, add cream and vegetable broth, bring to the boil again and season to taste.
Puree the leaves of the smooth parsley with the lukewarm sprouts of Brussels sprouts using a blender / hand blender. Possibly. Add a little soup so that the mass becomes really smooth.
Use two spoons or an ice cream scoop to form cams from the smoked fish mixture and place in the center of the soup plate and garnish.
Finally, add the whole soup to the pureed Brussels sprouts. Blend frothy with the addition of cold butter flakes. Pour the foam soup into the plate and serve immediately or pour it from a gravy boat on the table in front of the guest to the smoked fish cam.
In any case, offer some pepper from the mill and a glass of wine to this soup!