Danish Fish Soup

Thoroughly rinse the mackerel and fish waste. Bring the scraps to a boil in a large saucepan along with the cleaned, chopped greens, cleaned parsley root, diced potato, onion laced with bay spice and cloves, peppercorns and clear soup. Pour in the mackerel for 30 seconds, then lift out with a slotted spoon. Skin and fillet. While doing this, cut the heads and tail fins into small pieces. Add these to the saucepan with the center bones. Simmer everything quietly for 40 min with the lid closed. Pour through a hair sieve. Reduce the broth by half over high heat. Clean the carrots and leeks and cut them into thin strips. With the fish fillets in the broth form and pull 12 min, do not make. Remove fillets and cut into flaky pieces with a fork. Mix the egg yolks with the crème fraîche, add to the soup and season. Pour in the fish and serve the soup sprinkled with parsley and chives.

Our tip: Fresh chives are much more aromatic than dried ones!

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