Norwegian Fiskesuppe (Creamy Fish Soup)

• 40 g Butter
• 1 large Leek
• 2 medium Carrot
• 25 g Plain flour
• 900 ml Fish stock
• 250 ml Double cream
• ½ tsp White pepper
• 450 g White fish fillet, skinless
• 250 g Prawns, peeled
• 1 medium Lemon
• 15 g Fresh dill

1. Trim the leek, then slice it lengthways and rinse well to remove any grit. Slice the leek thinly, and peel and slice the carrots into thin rounds. Cut the fish into bite-sized pieces and pat dry.
2. Melt the butter in a large pot over a medium heat. Add the leek and carrots and cook for 6 to 8 minutes, stirring, until softened but not browned.
3. Stir in the plain flour and cook for 1 minute, stirring constantly, to make a light roux. Gradually whisk in the fish stock until smooth.
4. Bring to a gentle simmer and cook for 8 to 10 minutes, until the carrots are just tender and the soup has lightly thickened. Reduce the heat to low, then stir in the double cream and season with white pepper.
5. Add the fish and poach gently for 3 to 5 minutes, keeping the soup below a simmer, until the fish is opaque and flakes easily. Add the prawns and warm through for 1 to 2 minutes until hot.
6. Finely chop the dill. Squeeze in lemon juice to taste, then stir through most of the dill and scatter the rest on top. Serve straight away while the soup is steaming hot.

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