- 600g Glassy Peichlet
- 240g Tomato
- 150g Carrot
- 150g Celery
- 150g Potato
- 1 Lemon
- 1 Onion
- Dash of salt
- Dash of pepper
A nourishing and appetitizing course, easy to absorb and low in cholestral.
- Marinate briefly glassy perchlet with salt. Wash with ice water. Peel and dice the carrot and potato. Dice the celery, onion and tomato. Slice lemon.
- Heat a pan or a casserole. Pour in dash of oil. Shallow-fry the glassy perchlet until fragrant. Place the glassy perchlet in a muslin bag. Put it in boiling water. Turn to low heat. Cook to make soup.
- Stir-try celery, onion, tomato with dash of oil until fragrant. Put in carrot and potato in soup. Simmer.
- Simmer for about one hour. Add in sliced lemon. Bring to the boil and leave for a while. Season with salt and pepper.