A delicate and filling soup recipe found on kiwi.no
Let the fish simmer for a few minutes in the saucepan before serving the soup garnished with dill and lemon wegges.
1 pack of fresh trout, 420 g [0,9 lb]
2 tablespoons oil
1 yellow onion
5 dl [1 pt] white sauce base
5 dl [1 pt] water
5 dl [1 pt] vegetable broth made with 2 cubes
1 bunch fresh dill, for garnish
1 lemon in wedges, for garnish
This is what you do
 Heat some oil into a large saucepan. Chop the onion and cauliflower coarsly and put them in the pan. Saunte under stirring for about 10 min.
 Add the white sauce base, water and vegetable broth. Mix well and bring to a boil. When the onions and cauliflower are soft you use a handmixer to smoothen the soup. Season with freshly ground pepper and a little salt to taste.
 Cut the trout into thin slices. Turn off the heat. Put the fish in the saucepan and let the soup simmer for a few minutes.
 Server the soup garnished with dill and lemon wedges.