The soup vegetables are finely chopped, placed in a shallow saucepan with a large bottom, the fish is placed on top of it and very little water is poured in. Just enough to cook the vegetables and fish at a low temperature. The finished fish is taken out and put on the heat.
The cooking residue is put into a sieve and the dripping juice is put back into the pot with the gravy, all the spices, red wine and almond kernels. Let the sauce simmer quietly at a low temperature, put in the fish portions and let the sauce get red-hot without breaking down!
Small tip: Season with a pinch of sugar and bind the sauce with a little crumbled honey cake if necessary.
Tip: Always use aromatic spices to refine your dishes!
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