Velvet soup with AVRAMAR Meagre
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  • 4 AVRAMAR Meagre fillets, skinless
  • 80 g wild greens

For the soup

  • 2 carrots
  • 2 courgettes
  • 1 onion
  • 10 celery leaves
  • 4 parsey stems
  • 2 tbsp. olive oil
  • 1½ potato
  • Salt


(2 Portions)

Preparation: 20 minutes

  1. Peel and cut the vegetables in bite sized pieces and then boil them.
  2. Place the fish fillets along with the greens in the steamer until cooked.
  3. When the vegetables boil, keep some of the water they boiled in and transfer the vegetables with the boiled water to a blender. Cover and process until smooth.
  4. Pour the velvet soup in two deep dishes and place the fillets on top, with the wild greens on the side in a smaller plate.
  5. Drizzle the soup and greens with some olive oil.