25 g butter
25 g flour
550 ml fish stock salt white pepper
1 garlic clove, crushed Soup
450 g cooked white fish fillets, skinned de boned, flaked
175 g peeled prawns ( shrimp) salt white pepper
75 ml cream
50 g butter
Then blend in flour in melted butter and cook for 60 seconds, after this, pour in stock and blend way from heat.
Then add the salt and pepper.
Add in crushed garlic and cover pan and allow to simmer for TEN min.
Preserve a couple of prawns for garnish, then after this, pound the remaining in mortar and pestle.
Take the fish, pounded prawns and add them to sauce and allow to simmer, covered, for next TEN min.
After this, puree soup in blender. Bring the soup back to saucepan. Adjust seasonings. Add the salt and pepper.
Take cream and add it to soup and heat again.
Use the preserved prawns as garnish.