Smoked Trout Soup

Sauté the bones, head and skin of the smoked trout in a little butter. If necessary, deglaze with a little white wine or vermouth, pour in soup and simmer for about 15 minutes. Strain through a sieve, add cream and mix (to thicken) with about two thirds of the trout fillets (or cooked floury potatoes). Strain again and season with salt, white pepper and some dill. Cut the remaining trout fillet into small pieces. Arrange soup in hot plates. Add trout meat and garlic croutons and garnish with dill sprigs. For the garlic croutons, cut fresh toast into small cubes. In a frying pan, lightly brown butter (not too sparingly) and add coarsely chopped garlic and a pinch of salt. Let it foam briefly and add the bread cubes. Slowly toast until golden and crispy. Remove the garlic slices and just before they are ready, add a little more butter, some salt and finely chopped garlic. Toss briefly and remove from heat.

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