Fish Soup with Tarragon Transylvanian Style

The cleaned and cut into oblong pieces greens, onion and garlic are put into hot water with salt and pepper and boiled for 1 to 2 hours. The whole is passed through a sieve. The cleaned fish giblets are salted and left for half an hour.

Add the fish and the finely chopped tarragon to the slightly sour soup and cook for 15-20 minutes. Mix the flour with the sour cream and thicken the soup.

Before serving, add the egg yolk mixed with the sour cream. Remove the flesh from the fish head and distribute the roe and fish milk evenly on the plates. The vegetables cooked in the soup are served in the same way.

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