Fish soup with wheat and honey

Fish soup with honey and wheat
200 gr wheat, 1.5 kg seabass, 300 gr onion, 1/2 bunch parsley, 1/2 bunch mint, 90 gr butter, 60 ml vinegar, 50 gr wheat starch, 3 egg, 200 gr lemon, 2 gr saffron, 10 gr salt
Soak the barley one day in advance. Rest the saffron and vinegar in separate container for 3 hours. Bring the wheat to a boil in 5 glasses of water and drain when cooked. Clean and salt the fish. Cut the onions in rings. Roughly chop the parsley and mint. Melt the butter in a pan. Roast the onions, then add the mint and and parsley and continue to roast. Add six glasses of water and two cups of onion. Drain the juice you’ve prepared in a larger pan and boil the fish on low heat. Remove the fish and separate the boneless meat. Re-drain the fish juice into a clean pan. Once it begins to boil, add the wheat. Bring to a boil twice and then turn of the heat to low. In a separate bowl, whisk the egg yolks with the juice of two lemons. Add two spoons starch. Thin with some soup, then add the saffron vinegar mix and stir. Slowly incorporate into the soup. When the soup begins to thicken, add salt. Place the fish on a serving platter and add soup. Serve with thinly chopped parsley.

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