Bastian's Blog

Erdbeergrouper Udon

Dashi Stock

Ingredients

will result in 2 liter of soup

• 2 trimmed fish bone of a gilthead

• 1 trimmed fish bone of a 'Erdbeergrouper'

• 1 carrot

Lump together the fish bones in a pot of approximatly 3 liter capacity and fill it with fresh water until the fish bones are nicely covered with slightly salted water. Heat it until it boiles. After a few minutes heavy boiling scale down the heat so the soup boiles very easy and steady. Make sure to siphon upcoming foam. After about one hour remove the fish bones from the soup and reduce it to approximately 2 liters of liquid. Flavor the soup with salt, pepper and nutmeg to give it a full-bodied taste.

Filling of the Wantans

• 100g Surimi

• 2 fillets of gilthead

• 2 fillets of 'Erbeergrouper'

• 1 middle sized yellow zucchini

• 4 Welsh onions

• slices of Wantan

• bean sprouts

• bamboo shoots

• 1 carrot

• 150g Parmesan cheese

Gently wash the zucchini, slice it into little squares, and roast them with the welsh onions in a good olive oil. Add the fillets of gilthead and quench it with white wine and make sure the pan will be covered immidiatly to keep the stream inside to steam the gulthead. When the fillets are well done squeeze it to some kind of paste and flavor ist with pepper, salt, cumin, and slices of lime paring. Add ginger if you like.

After the paste has cooled down add the parmesan cheese, allocate a teaspoon of that paste to a slice of wantan, fold the wantan to a little pocket and seal it. Last but not least fry the 'Erdbeergrouper', add some salt and pepper and quench with lime juice.

Garnish the soup in a heated boal. Bon Appetit!

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Comments

• Arne on Mon, 23 Nov 2009 01:13:47 +0100

  What to do with the carrot for the Dashi Stock?

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• lapis on Mon, 23 Nov 2009 20:58:00 +0100

  hey Arne,
  oh, I forgot. Just slice them into little sticks and serve them with the soup.
  
  Thx for the hint.

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