Pôchouse

Method

1. 1 Simmer fish bones with white wine, shallots, and garlic for 20 minutes, then strain to obtain a clear broth.
2. 2 Fry the bacon sticks for 6 minutes until the fat renders out, then set them aside.
3. 3 Add the chopped carp and catfish to the broth at 85 degrees Celsius and cook for 9 minutes; the house uses at least two types of river fish, so the firm-fleshed ones should be placed in first.
4. 4 Remove the fish, then beat the butter-stuffed dough and cream into the broth until thickened.
5. 5 Toast the garlic-crusted bread, arrange the fish on top, drizzle with sauce, and sprinkle with crispy bacon.

With an appliance

• Oven 1 hr

  Replace step 3: arrange firm fish fillets in the pot first, cover and simmer on the middle rack of the oven at 165 degrees for 9 minutes, then add softer fish after 3 minutes; keep step 4 the same and only whip the cream into the broth after removing the fish.