Soup à la Brunon

About the dish

A finer fish soup from the soup chapter of "Stor kokebok" (1914). The soup is built on stock from haddock bones, thickened with meat stock and wheat flour and refined with sherry — typical of the "French" soups in Erken's repertoire.

How to make it

1. 1

   Cut up the fish

   Cut the meat of the haddock off the bone, from the tail upward. Set the fillets aside and keep the skin, bones and head.

2. 2

   Brown the vegetables

   Half-brown the butter in a pot. Stir in cleaned and cut-up pieces of celeriac, carrot and onion, a little salt, plus the fish skin, bones and head.

3. 3

   Simmer the stock

   Add just enough water to barely cover the fish bones. Let it boil ½–1 hour, then strain the stock.

4. 4

   Thicken the soup

   Return the strained soup to the heat. Stir the meat stock little by little into the flour and whisk the thickening into the soup. Add color with a little caramel coloring to taste, and let the soup boil for a quarter of an hour.

5. 5

   Add the wine

   Stir in the sherry and season with salt.

6. 6

   Fry the fish

   Cut the fish meat into strips across the fillets, turn them in beaten egg and rusk crumbs, and fry them light golden brown in lard in the pan.

7. 7

   Serve

   Place the fish strips in the soup together with small fish balls, green peas or asparagus, and serve at once.