Parsly soup with crisp fish

I think this was one of the first recipes I ever learned at school and over the years I have adjusted a lot, as it was quite tasteless in the beginning. Well, we all start somewhere but let me tell you that this panko breaded fish is so juicy inside you will want to eat it every day.

Useful ingridient information:

Panko

Panko is a Japanese flaky bread crumb with more crisp than your standard kind of bread crumbs. The crunch on top of this dish gives an amazing mouth texture and makes a big difference.

Salmon filet

Even though salmon is a fatty fish it is also high on omega 3 and a great alternative to your classic fish sticks.

Ingredients: (4 Servings):

• 8 middle potatoes

• 1 large buddle of smooth parsley

• 150 ml cream

• Pinch of salt, pepper and nutmeg

• 300 ml of vegetable broth

• 400g of salmon filet

• 150g panko

• 1/2 cup flour

• 1 egg

• Oil for deep frying

Let's start cooking:

1. Peel all potatoes and cut them into quarters

2. If you don't have a lot of time you can cut them into smaller cubes

3. Bring the vegetable broth to a boil and add in the potatoes and boil until they are completely soft

4. In the meantime, separate the skin from you fish filet and cut into 4 even pieces

5. Pat them dry with a paper towel so that the panko will stick better

6. Prepare 3 bowls. In the first add in flour, in the second whisk, the egg with a pinch of pepper and in the third bowl add in your panko crumbs

7. In this order bread, you fish so that everything is covered

8. Back to the soup, cut away the stems of the parsley, slightly chop it up and add it to the soup for 5 minutes

9. In a small pan add in enough oil so that half of the fish is covered in it

10. Bring to a boil it is perfectly hot when you throw in a panko crumb and it starts sizzling

11. Add in the fish and let it fry on each side for 3 minutes until the breading is golden brown

12. Remove the fish from the oil and let it rest on a paper towel

13. For the soup either use a hand blender to blend the soup until it is fully smooth

14. Slowly pour in the cream, nutmeg, salt and pepper to your taste

15. Serve while hot and add some cream as a garnish on top

Enjoy!