3/4 pint (375 ml) Asian soup stock
7 fl oz (200 ml) light beer
3 1/2 oz (100 g) single cream
4 egg yolks
1/2 bunch watercress
7 oz (200 g) smoked peppered mackerel fillet
salt
pepper
7 fl oz (200 ml) light beer
3 1/2 oz (100 g) single cream
4 egg yolks
1/2 bunch watercress
7 oz (200 g) smoked peppered mackerel fillet
salt
pepper
method
1. Heat the Asian stock and the beer in a pot. Leave to boil for approximately 15 minutes. Mix together the cream and the egg yolks.
2. Take the pot off the flame and leave to cool a little before you stir in the egg and single cream mixture to thicken the soup. Wash, dry and coarsely chop the watercress.
3. Slice the smoked pepper mackerel fillet and add to the soup. Leave to steep for about 4 minutes.
4. Season with salt and pepper. A fresh French stick makes an ideal accompaniment.
2. Take the pot off the flame and leave to cool a little before you stir in the egg and single cream mixture to thicken the soup. Wash, dry and coarsely chop the watercress.
3. Slice the smoked pepper mackerel fillet and add to the soup. Leave to steep for about 4 minutes.
4. Season with salt and pepper. A fresh French stick makes an ideal accompaniment.
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