Carrot Soup with Pike Perch Fillet Skewer

For the carrot soup, peel the carrots and cut them into small cubes, cover just with water, add some soup seasoning and then cook in a steamer at 100 °C for 30 minutes.

Puree while still hot, season with a little ginger, chili and salt. For the pike-perch fillet skewer, cut the pike-perch fillet into pieces and alternate with the red bell pepper and zucchini on the skewer.

Season with colored ground pepper and cook for 7-10 minutes in a closed bowl (also together with the soup).

Preparation Tip:

The fish skewer also tastes particularly good when cooked in a buttered dish covered with foil. If you prefer the vegetables not so crunchy, you can pre-cook the zucchini and peppers at 100°C for 10-15 minutes beforehand and only then put them on the skewer.

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