Perfect as an appetizer this orange-carrot and ginger soup is served together with quenelles of pout whiting fish. Pout whiting or pout belongs to the cod family and is commonly found among North Sea bycatch fish along the European coast. Pout whiting is characterized by sweet, floral rose-like aromatic notes, linking it to other fragrant ingredients such as orange and ginger.
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Pout whiting with orange-carrot and ginger soup
Orange-Carrot and Ginger Soup
- 25 g unsalted butter
- 45 g leek, coarsely chopped
- 55 g onion, coarsely chopped
- 400 g carrot, coarsely chopped
- 5 g fresh ginger
- 1.25 L chicken stock (or water)
- salt, to taste
- fresh pepper, to taste
Heat the butter in a sauce pot and sauté the vegetables and ginger. Add either the chicken stock or water and bring to a boil and braise over low heat to cook the vegetables. Blend once the ingredients are fully cooked.
Next, add some curry powder and season with salt and pepper to taste. Reserve and keep warm.
Pout Whiting Quenelles
- 300 g pout whiting, diced
- 1 egg white
- 50 g heavy cream
- 1 pinch orange zest, freshly grated
- 1 tsp cilantro, finely chopped
- salt, to taste
- freshly ground pepper, to taste
Blend the pout whiting with the egg whites using a kitchen blender. Transfer the mixture to a bowl and set the bowl in ice water.
Gradually stir in the heavy cream to ensure even mousse-like consistency. Next, mix in the freshly chopped cilantro, grated orange zest and season with salt and pepper, to taste. Using a scoop or spoons, form the fish mousse into quenelles or balls. Boil them in lightly salted water and remove once they begin to float.
To serve, distribute the Orange-Carrot and Ginger Soup among the bowls. Add the fish quenelles. Garnish with extra cilantro, if desired.
Curious to learn more about pout whiting and try other North Sea bycatch fish recipes? Click here.