FIRST COURSE - Lake fish soup

Recipe for 4 people

Ingredients:
For the mirepoix:
1 carrot
1 onion
1 celery stalk

For the soup:
500 g lake fish fillets (white fish, roach and trout)
Lake fish scraps
Enough water to cover
White wine, to taste
Salt, to taste
Pepper, to taste
Thyme and marjoram, to taste

Preparation
Start by sautéing the mirepoix (carrot, onion and celery). Add the fish scraps (heads/bones) and garlic and then douse with white wine and evaporate. Add water as needed, and adjust flavour with salt and pepper. Add thyme and marjoram and boil the soup for about 70 minutes. Filter to obtain fish broth. Cut the white fish, roach and trout fillets into strips and boil them in the fish broth for a few minutes (depending on size). Serve in a bowl with grilled bread "crostoni".