{"id":665,"date":"2012-05-09T21:39:36","date_gmt":"2012-05-09T19:39:36","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=665"},"modified":"2013-03-14T22:25:40","modified_gmt":"2013-03-14T21:25:40","slug":"bear%c2%b4s-garlic-soup-with-char-nockerl","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=665","title":{"rendered":"bear\u00b4s garlic soup with char nockerl – b\u00e4rlauchsuppe mit saiblingsnockerln"},"content":{"rendered":"

\"\"<\/a><\/p>\n

before the bear\u00b4s garlic season is over, i tried something different\u00a0last weekend. here comes a very fine and harmonious\u00a0dish. first of all the bear\u00b4s garlic gives the soup it\u00b4s characteristic taste and the lemon juice makes it more harmonic. this soup is not that kind of straight forward and intensive flavor like a bear\u00b4s garlic pesto<\/a><\/em> or bear\u00b4s garlic butter<\/a><\/em>. the second clou are the char nockerl (kind of\u00a0small dumplings). by the way, after the chard knoedel<\/a><\/em>, another austrian speciality i would like to share with you. you can make nockerl out of many things, herbs and cream cheese, fish or seafood but as well with biscuit dough – and i am sure there are even more ways of making nockerl. and the third yummy detail of that dish are the caramelized cherry tomatoes, which are in a very nice contrast to the soup.<\/p>\n

the bear\u00b4s garlic soup with char nockerl is out of johann lafers meine heimatkueche<\/a><\/em> with recipes of the austrian region styria. i cooked a kind of variation as the original recipe is with pike instead of char, but you can use every freshwater fish you like.
\ni really like this book as the ingredients are seasonal and regional in most cases (the tomatoes of this soup are not, they are bought – it will be an exception, i promise), so very probably\u00a0there will be more recipes of styria coming up here.<\/p>\n

300 g freshwater fish filets without skin
\n2 scallions
\n2 tbsp oil (canola or sunflower)
\n150 ml white wine
\n500 ml fish fond
\n200 ml cream
\njuice of half a lemon
\n1 egg white
\n150 ml iced cream
\ngrated nutmeg
\n50 g bear\u00b4s garlic
\n75 g butter
\ncherry tomatoes
\n2 tbsp sugar
\n2 tbsp whipped cream<\/p>\n

well, the list of ingredients is long and it will last for about one hour to prepare, but it is worth the effort.<\/p>\n

first of all you have to freeze the fish filets for about 30 minutes. in the meantime you can prepare the soup. therefore finely chop the scallions into cubes, saute in the hot oil and deglaze with the white wine. add the fish fond and the cream and let it simmer gently until reduced by one third. season to taste with salt, pepper and lemon juice and set aside.<\/p>\n

now it is time to prepare the farce for the nockerl. cut the semi-frozen fish into cubes and mix it together with the egg white in a kitchen machine. add the iced cream little by little until the ingredients are well combined to a smooth paste. season with salt, pepper and nutmeg.<\/p>\n

ok, your almost done. preheat the grill of your oven to caramelize the tomoatoes. wash the tomatoes, sprinkle with the melted butter and roll them in the sugar. grill them on a baking tray for about 5 minutes.
\nwash and chop the bear\u00b4s garlic and add it to the soup, which should be warmed-up again.<\/p>\n

bring a huge tray of salted water to a boil. reduce the heat and add the nockerl, they only should simmer. to prepare the nockerl you will need two spoons and some hot water to dip in the spoons after every single nockerl to prevent them from sticking. take one tbsp of the farce and form with the help of the second spoon a nockerl. if these are your first nockerl, the good message is, it will become easier with experience. put them directly into the cooking water. they will be ready after about 10 minutes and will come up to the surface.<\/p>\n

the very last step is mixing up the bear\u00b4s garlic soup to get a light and fluffy foam. therefore add the whipped cream and the remaining butter. ladle the soup into the plates. place some fish nockerl and caramelized tomatoes on each and decorate with some bear\u00b4s garlic leaves.<\/p>\n

enjoy the soup and the compliments you will earn for sure!<\/p>\n

********************<\/p>\n

b\u00e4rlauchsuppe mit saiblingsnockerl<\/p>\n

300 g s\u00fc\u00dfwasserfisch-filets ohne haut
\n2 schalotten
\n2 el sonnenblumen\u00f6l
\n150 ml wei\u00dfwein
\n500 ml fischfond
\n200ml schlagsahne(obers)
\nsaft einer halben zitrone, 1 eiwei\u00df(klar)
\n150 ml gefrorene schalgsahne(obers)
\nmuskatnuss, 50 g b\u00e4rlauch
\n75 g butter
\nkirschtomaten
\n2 el zucker
\n2 el geschlage sahne(obers)<\/p>\n

okay, die zutatenliste ist lang, aber der aufwand lohnt sich!<\/p>\n

als erstes wird das fischfilet 30 minuten im tiefk\u00fchler gefroren. in der zwischenzeit kann die suppe vorbereitet werden. dazu schalotten fein w\u00fcrfeln und in \u00f6l anschwitzen. mit wei\u00dfwein abl\u00f6schen und den fischfond, die schlagsahne(obers) hinzu geben, aufkochen und dann leise k\u00f6cheln um ein drittel reduzieren lassen. mit salz, pfeffer und zitronensaft abschmecken und auf die seite stellen.<\/p>\n

f\u00fcr die farce f\u00fcr die saiblingsnockerl den halb-gefrorenen fisch w\u00fcrfeln. mit dem eiwei\u00df(klar) in der k\u00fcchenmaschine p\u00fcrieren. gib nach und nach die gefrorene schlagsahne(obers) hinzu und p\u00fcriere alle zutaten bis sie zu einer kompakten paste vermengt sind. w\u00fcrze mit salz, pfeffer und muskatnuss.<\/p>\n

fast geschafft. zum karamelisieren der tomaten, den grill im ofen vorheizen. die 75 g butter schmelzen. tomaten waschen, in eine feuerfest formgeben und mit der geschmolzenen butter betr\u00e4ufeln. in zucker wenden und f\u00fcr 5 minuten grillen.<\/p>\n

wasche und hacke den b\u00e4rlauch. gib ihn zur suppe, die nun wieder aufgew\u00e4rmt wird.<\/p>\n

bringe f\u00fcr die nockerl einen gro\u00dfen topf mit salzwasser zum kochen. reduziere die hitze und gib die nockerl hinein. sie sollten nur noch leicht k\u00f6cheln. zum herstellen der nockerl braucht man zwei essl\u00f6ffeln und hei\u00dfes wasser, um die l\u00f6ffel nach jedem einzelnen nockerl hineinzuhalten, um das aneinanderkleben der farce zu vermeiden. nimm einen ess\u00f6ffel der farce und form emit dem zweiten ess\u00f6ffel ein nockerl, indem du die farce von einem l\u00f6ffel auf den anderen streichst. gib sie direkt ins kochende wasser. sie sollten nach 10 minuten fertig sein. sie schwimmen dann an der wasseroberfl\u00e4che.<\/p>\n

der letzte schritt ist das p\u00fcrieren der b\u00e4rlauchsuppe, damit sie leicht und schaumig wird. gib dazu die geschlagene sahne(obers) und die \u00fcbrige butter hinzu und hebe sie unter die suppe.<\/p>\n

gib die suppe zum servieren auf die teller. setze in jeden teller einige saiblingsnockerl und karamelisierte tomaten. dekoriere mit einigen b\u00e4rlauchbl\u00e4ttern.<\/p>\n

guten app\u00e9tit und genie\u00dfe die komplimente deiner g\u00e4ste, die dir mit dieser suppe sicher sind!<\/p>\n","protected":false},"excerpt":{"rendered":"

before the bear\u00b4s garlic season is over, i tried something different\u00a0last weekend. here comes a very fine and harmonious\u00a0dish.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,10],"tags":[28,49,48,16],"class_list":["post-665","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-spring","tag-bears-garlic","tag-fish","tag-soup","tag-tomato","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/665","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=665"}],"version-history":[{"count":53,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/665\/revisions"}],"predecessor-version":[{"id":667,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/665\/revisions\/667"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=665"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=665"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=665"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}