This recipe comes to us courtesy of Vreni Giger, head chef at the Jägerhof in St. Gallen, Switzerland.
Various kinds of freshwater fish: whitefish, lake trout, zander, perch
Vegetables for the fish stock and the fish soup: onions, leeks, carrots, celery
Dry white wine
Filet the fish.
To prepare the stock, put the bones in a pot of salted water and bring to the boil. Add parsley and a little white wine for tanginess. Protein exuded from the fish will rise to the surface of the water as a foam; skim it off. Then finely chop onions, leeks, carrots, and celery and sautee them in a pan with a little butter. Add the vegetables, about four juniper berries, a bay leaf, and some black peppercorns to the fish stock. Bring the stock to the boil again and then let it steep at a lower temperature.
Meanwhile, chop leeks, onions, celery, and carrots for the fish soup. Sautee the vegetables at a low temperature with a little butter, a little salt, black pepper, and saffron. Add dry white wine. Add a splash of Pernod to the vegetables to taste.
Strain the stock through a sieve and add it to the vegetables in the pan.
Then carefully debone the fish again and cut it into small pieces. Cook them in a pan with a little of the fish soup and a little salt; keep the pan covered with plastic wrap.
To serve, put the fish on the plates first and then pour the fish soup over the fish.