Soup with Brussels sprouts and pearl barley on roasted flounder with dill and lovage.

Preparation

Place the fish on a tray lined with baking paper and place in the oven. Bake at 200°C for approx. 8 minutes. Remove, cool and while using two forks, remove the meat from the fish. Leave the meat in a bowl for later and put all the "leftovers" into a pot together with the onion burnt over a gas. Add garlic, bay leaf, allspice and lovage. Pour in water and simmer for about 1 hour after boiling.

After that time, strain and leave the stock alone. In a heated frying pan with a little oil fry the Brussels sprouts until golden from the cut side. Transfer to a pot, pour in the stock, cook for about 5 minutes after boiling and add the carrots and parsley. Cook for another 4-5 minutes and when the vegetables are tender, turn off the gas.

Combine the fish , pearl barley, dill, cold pressed rapeseed oil and only now add salt and pepper to taste.

Recipe by Wit Szychowski. Check out my fanpage "Pan Tasak".