Yes, it was time for our cooking club again! I’ve been debating with myself for a long time which recipe I was gonna share here with you and as I am writing this I am still a little bit undecided as they were all good. I’m pretty sure I told you on previous occassions that cooking in a group can be challenge. So challenging – in fact – that we do end up with something very uhm… unrepresentative of our combined cooking knowledge… 😉 But for whatever reason last week it all came together beautifully, with one small exception of my piece of lamb being a tad undercooked (well it was virtually raw, so maybe undercooked was an understatement…)

Cooking club |

Our menu was as follows:

  1. Crayfish on vanille-sauerkraut with lettuce hearts
  2. Mustardsoup with seabass, crispy baked savoy cabbage and a poached egg
  3. Lambchop on a radish-mash with a red wine jus (served with roasted vegetables and a quince compote
  4. Torta di Noci with mascarpone cream and confit of orange

You can’t deny that that sounds pretty good, with maybe the exception of the vanilla sauerkraut. I read that and I my mind sort of went blank; I mean…. sauerkraut combined with vanilla… That does sound a bit weird doesn’t it? Looking back it was a surprising taste and actually really good, especially with the crayfish and the hollandaise sauce that was made along side.

Charlotte and I were responsible for making the mustardsoup with the seabass and to be honest; we kind of spend most of our time on the fish. It was funny too as we sort of read the recipe only were it started to talk about filleting the fish and then we just started there, forgetting to make the rest of the soup… Hahaha… Good thing we could delegate that task to other people or we would have served just a piece of fish. It was Charlotte’s first time filleting a fish and ofcourse she was lucky enough to have to clean a fish that had just had dinner shortly before being caught..

Cooking club |

You can tell by the look on her face that she was not entirely amused! But it’s all part of the job and the end result of the soup was totally delicious. Maybe my favorite of the evening was really the torta di noci at the end but I think I will make that again at home and then will share the recipe with you. If I have time I might even do that next week. We’ll see how it goes. For now I will give you the recipe for the mustardsoup with seabass. Make it a small portion if you use it as an appetizer as it is quite filling.

Mustardsoup with seabass |
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Mustard soup with seabass

This recipe doesn't have any real quantities in it, so taste and go along as you cook. The idea of the cooking club is to get a better feel of what you need to make a good dish, so just go with your instinct and taste!


  • butter
  • flour
  • coarse grain mustard
  • 1 savoy cabbage
  • red onions
  • 3 small seabass
  • cream
  • eggs
  • vinegar
  • baguette


  • In a large souppan make a roux of the butter and flour. Add a little stock a bit at a time until you have a lightly thick soup. Add a few tablespoons of mustard or to your taste.
  • Take another pan and bring water with vinegar to a boil. Turn down the heat until it is just below boiling point. Poach as many eggs as you're going to have servings for your soup. If you poach each egg roughly 3-4 minutes (depending on the size of the eggs) youll have a nice runny egg-yolk. Remove them from the water with a spoon and put in a try with cold salted water. Shortly before serving quickly heat them in the oven.
  • Cut half the savoy cabbage in thin strips and stirfry these with the red onionrings.
  • Preparing the fish
  • Scale the fish carefully, clean the fish, cut of the vins and make two fillets of each fish. You'll need about half a fillet per serving of soup. Bake the fish short in a hot pan to get a crispy skin and set them aside on a baking tray. Before serving put them in a hot oven to heat up.
  • In each soupbowl put a little bit of cabbage on the bottom. Finish your soup with a bit of cream and add salt and pepper if needed. Put the soup in the bowl and ad the piece of fish and the egg on top of the cabbage. Serve with crispy baguette.


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @simoneskitchen or tag #simoneskitchen!

A little bit on a sidenote: The lovely people at Electrolux are hosting the Open Sauce project. If you have a wonderful sauce that you want to share with the world you can enter it on their facebook page and win your own sauce to be produced by Electrolux. There are already quite a few sauces to be found and you can find this humble little blog under the jury tab (even though I am not in the jury… I am listed under inspiration..)


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