Heat the fish stock over low heat. When the stock is hot, thicken it with the roux. Bring the stock to a boil and remove it from the heat.
Blanch the julienne and add to the sauce.
Heat the Fiori in lightly boiling salted water for 5 minutes and drain.
Heat the sauce if necessary and add the cream. Check seasoning and binding.
Spoon the sauce and garnish into a warm soup dish and arrange the Fiori on top, garnish with chervil leaves.
Tip
For the main course, we recommend adding an extra piece of fish.