Cut green leaves from the leek into small pieces, blanch in heavily salted water. Remove and place on kitchen roll. Rinse halibut and pollock fillets, rub dry with kitchen roll. Cut fish fillets into square pieces as large as possible on the spot, season lightly with salt. Sprinkle fish pieces, shrimp and prawns with juice of one lemon, stand 30 min. Wrap each of the prepared fillet pieces with a leek leaf. Using a fondue strainer or possibly fondue forks, add to the hot clear soup and cook until done.
Divide the sour preserves and mustard fruits evenly one by one in dessert bowls.
Stir together curry, tomato and herb sauce, season to taste. Dress the leaf salad mildly. It goes well with chilled champagne.
from the Bochum public utility company
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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