Clear Fish Soup with Two Kinds of Pike

Season the soup well with the fish stock and heat. Form dumplings from the pike farce, poach them carefully in salted water and arrange them in the soup.The baked pike is very easy to prepare. First prepare the dough by mixing the flour with the eggs, the beer as well as a pinch of salt to a smooth dough and let it rest for at least 1/2 hour. Then carefully bone and lightly season the pike pieces. Pull them through the beer batter and fry them quickly in clarified butter until crispy. Do not serve in the soup, but separately with the wild garlic mayonnaise.

Preparation Tip:

Fry croutons in olive oil, so they get a nice color and taste great.

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