Fish Scallop Soup À La Sacher

Put a pot of cold water, add washed carcasses and head. Add spices, halved onion, root vegetables and a strong dash of vinegar and bring everything to a boil. Simmer gently for about 15-20 minutes. Strain, reserve about 1 liter of broth and remove head meat. Finely chop shallot, finely grate root vegetables. Heat butter, fry shallots and grated root vegetables in it. Dust with flour and fry well until light brown. Deglaze with a little fish stock, stir vigorously and slowly pour in remaining fish stock. Add carp scallops and boil vigorously, stirring repeatedly with a whisk. Mix in the carp meat, stir in the crème fraîche and season to taste with salt and pepper. Toast the bread cubes in a pan without or with little fat until crispy. Roast root vegetables cut into strips in a little butter. Serve the fish soup in hot soup plates and add the roasted root vegetables. Sprinkle with crispy croutons and parsley.

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