Hamburger Aalsuppe



  • Eel pieces poached in fish stock and reserved. Peeled and quartered pears poached in white wine with a little sugar and lemon zest and reserved. The strained cooking liquors mixed with a strong beef broth, slightly thickened with a brown roux and garnished with green peas and a brunoise of carrots, leeks and Hamburg parsley and served over dumplings, the eel pieces and the pears.