Soupe au Fenouil avec sa Truite de Petit Pecheur

Having some ultra fresh ocean fished trout on hand and wanting a simple way to enjoy it, little invisible strings pulled me to the little fennel and the herbs we've been enjoying lately. Poaching this kind of fish is just right, and why not in a palette of complimentary green flavors? Since for the past couple of days it has been sweater weather here in Lyon, soup was a natural choice. Here's the recipe.

Soupe au Fenouil avec sa Truite de Petit Pecheur
(serves 4 as an appetizer and 2-3 as a main dish)

2 small heads of spring fennel
1 new potato
1 small shallot
1 teaspoon minced fresh ginger root
6-10 (a handful)of fresh green beans
1 tied bouquet: bay, chervil, and parsley
2 cups of chicken stock
1 teaspoon rough sea salt or 1/2 t. fine salt
1/2 pound of fresh sea trout
2 leaves of fresh sorrel, minced

Wash your vegetables and peel the shallot and potato. Roughly chop the fennel, potato, shallot and green beans, and put them all into a sauce pan. Add the fresh ginger root and herb bouquet.

Pour the chicken stock in and add water to cover the veggies. Bring to a boil, and then lower the heat to simmer for 15 minutes. Once the simmering is over, remove the herb bouquet and puree the soup into a smooth veloute. Incorporate the sea salt. Bring to a simmer again, cut your fish into chunks, and place them into the barely simmering soup. Gently poach the fish cubes for approximately 3 minutes before adding the minced sorrel. Turn it about carefully and try to keep the disturbance of the fish to a minimum. When the sorrel turns from bright green to a warm olive color, that is in about 45 seconds, remove the soup from the heat and ladle it into bowls. Serve with warm crusty bread.

Note: Something that also adds to the visual appeal of this soup is to microplane cross cuts of fennel and add it to the soup just before serving.