Anton Mosimann

Anton MosimannThank you very much to Anton Mosimann for allowing us to choose a recipe from his latest book, Mosimann’s Fresh.

Mosimann’s fish soup with leek and spinach

Serves 4

  • 300g fish fillets (salmon, halibut, mackerel), skinned
  • 1 tbsp olive oil
  • 1.5cmpiece of fresh ginger, peeled and cut into fine julienne strips
  • 1 medium leek, trimmed and cut into fine rings
  • 100g young spinach leaves
  • salt and freshly ground pepper
  • 3 tbsp finely sliced spring onions
  • 2 tbsp fresh chervil leaves
  • 800ml fish or vegetable stock (use fish or vegetable stock cube if you don’t have any)

Method

  1. Cut the fish into very fine strips so that the boiling stock cooks it immediately.
  2. Heat the olive oil in a frying pan, add the ginger and leek and stir-fry them for 2-3 minutes. Remove from the heat and drain.
  3. Place the spinach leaves in the bottom of a soup tureen or individual serving bowls. Add the leek and ginger and arrange the slices of fish on top. Season with a little salt and pepper, and sprinkle with the spring onions and chervil leaves.
  4. Bring the stock to the boil, then ladle over the fish and other ingredients.

Serve immediately.