Creamy Smoked Trout Soup

A wonderful recipe for all strawberry lovers!

Fillet the trout and divide the fillets into bite-sized pieces. Melt 1 tbsp butter and sauté trout heads, bones and skin as well as 1 bay spice and juniper berries in it. Add Noilly wine, Prat, whipping cream and 600 ml stock. Simmer gently over low heat for 20 minutes. Remove peel from shallots, garlic and carrot, rinse and remove seeds from fennel. Cut everything into tiny cubes. Melt 1 tbsp butter and sauté the vegetable cubes in it. Add the rest of the stock and cook the vegetables until al dente. Place the trout fillets on top of the vegetable cubes and heat briefly in the closed saucepan. Pour the soup through a sieve and return to the pot. Add the remaining butter and the horseradish to the soup and whisk with a hand mixer. Season to taste with salt and freshly ground pepper. First pour the soup, then the trout fillets and the vegetable cubes evenly into preheated deep plates. Garnish with dill tips.

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