Rooty's Horseradish & Apple: A sweet and spicy treat.

soups fish apple

4 pieces of smoked carp or 4 pieces of smoked trout

500 ml stock from boiled beef or vegetable broth

1 small onion

3 pieces of peeled apple

30 grams of butter

30 grams of flour

60 g fresh celery

100 ml white wine

400 ml cream

100 g Rooty's Horseradish & Apple

1cl Armagnac

1 tbsp crème fraîche

1 pinch nutmeg

1 pinch of salt, 1 pinch of pepper



Finely dice the onion and sauté in the butter until translucent, also cut the celery and apple into small cubes and sauté one after the other.

Add the flour for the binding and fill up with the white wine and the broth.

Let simmer for about 15 minutes and then add the grated horseradish and let simmer for another 10 minutes.

If necessary, add a little more salt to the broth and mix with the magic stick or blender.

Top up with crème fraîche and cream and bring to the boil briefly.

Pass through a sieve and you're done.



Smoked carp fillet (cut into small pieces) or smoked trout are suitable as an insert.