Velvety fish soup, brussels chicory, smoked mackerel and horseradish (or wasabi)
ingredient for fluid bechamel
250 grams of fish broth
250 grams of milk
50 grams of butter
50 grams of flour
4 spice mix
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for the soup the components
brussel chicory cooked in water
horseradish or wasabi
sour cream
smoked fish: smoked mackerel or smoked eel or smoked scalop
finish with
watercress and watercress seed or sorrel leaves
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