Burbot Soup

Ingredients

• 3 funt burbot
• 2-3 carrot
• 1 parsley root
• 1 celery
• 1 leek
• 2 onion
• 13 grains allspice
• 3 bay leaf
• 1 head cauliflower
• 12 pieces asparagus
• 1/2 stakan sago
• 1/4-1 stakan table wine
• 3 slices lemon

Instructions

1. Scald, skin, and salt the burbot; boil and strain a root bouillon.
2. Cook the liver with carrot, cauliflower, and asparagus in the fish broth.
3. Poach the portioned burbot; assemble in the tureen with sago, greens, and lemon.
4. Pour over the soup, optionally with wine, and serve.