Clear Trout Soup with Horseradish Pancakes

Cut the fish bones into 5 cm long pieces and soak them in gently flowing water for 20 minutes. Then drain well. In the meantime, rinse and clean the greens and cut into small cubes. Peel and finely dice the onions.

Cream the butter (1) in a wide saucepan. Sauté greens and onions in it. Add fish bones and sauté briefly. Fill up with white wine and cold water. Add two sprigs of parsley and the tomatoes. Let it boil at high temperature. Next, cook quietly at low temperature for 45 minutes (do not stir!!). Gently pour the stock through a fine sieve with muslin cloth, boil to 800 ml.

Soften the mustard seeds in sufficient water in about 45 minutes, renewing the cooking water once. Then rinse the grains in a sieve and drain.

Mix milk, egg, flour, creamed horseradish and a little salt until smooth. Finely chop the remaining parsley and stir in.

Bake two narrow pancakes with the remaining butter and cut them into small lozenges when they have cooled down.

Season the fish soup with salt and cayenne pepper and bring to the boil. Add the mustard seeds. Cut the trout fillets into 3 cm long pieces and season with salt. Put the trout fillets into the soup and let them cook for one minute. Fill in the pancakes, stir in the chives and serve.

Tip: As an alternative to the

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