2 pces. fresh water fish fileted, deboned and rolled up, marinate with 200 ml Neuburger Wine Vinegar, 1 dash salt, 1 dash sugar, 1/2 tsp. mustard seeds, 1 bayleaf, 1 tbsp. fresh coriander, 1 tbsp. fresh chervil, chopped and 1 tbsp. fresh fennel, chopped. Let sit for 24 hrs.
400 ml Fischstock (made of the fishbones) season with 1 tbsp. Neuburger Wine Vinegar, salt, pepper fresh ground and saffron. Add to the soup 1 carot, cooked, cut into small cubes, 1 rutabega, cooked, cut into small cubes and 1/2 celery bulb, cooked, cut into cubes Cut the rolled up fish in half, serving one half in the fishsoup.
serves 4
by Martin Watz, Restaurant "Watz", Vienna
