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!
Ingredients
butter
flour
coarse grain mustard
1savoy cabbage
red onions
3small seabass
cream
eggs
vinegar
baguette
Instructions
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.