Fish Solyanka with Capers
Soups • French
Description
Fish Solyanka with Capers
Ingredients
- Onion 4 pieces
- Carrot 1 piece
- Fillet of Sturgeon 10 oz
- Parsley 0 oz
- Green peppercorns 8 pieces
- Olive Oil 2 tablespoons
- Pickled capers 0 oz
- Olives stuffed with lemon 15 pieces
- Ground Black Pepper to taste
- Fillet of Sturgeon 5 oz
- Dill to taste
- Parsley to taste
- Lemon to taste
- Tomatoes 3 pieces
- Dried Dill Stems to taste
- Hot smoked pink salmon 5 oz
- Pickles 2 pieces
Step-by-Step Guide
Step 1
Prepare a strong fish broth. For this, chop the onion, carrot, and parsley root coarsely and sauté in a dry pan for about 3 minutes. Rinse the fish head (remove the gills), tail, and fins thoroughly.
Step 2
Place the fish and vegetables in a pot, add 2 liters of water, and bring to a boil. When the broth boils, skim off the foam with a slotted spoon, add the dill stems and peppercorns. Cook for 7–10 minutes. Remove from heat and strain the broth through a fine sieve.
Step 3
Cut the sturgeon fillet into portion-sized pieces. Finely chop the remaining two onions. Peel the pickles and cut them into strips (for large pickles, also remove the seeds).
Step 4
In a pan, heat the olive oil and sauté the onion for four minutes, stirring constantly. Pour in 1/3 cup of the strained fish broth and cook, stirring, until the mixture thickens and is almost homogeneous. Add the pickles and crushed tomatoes. Simmer over medium heat without a lid, stirring constantly for five minutes.
Step 5
Transfer the resulting mixture to a clean pot. Pour in the remaining broth. Bring to a boil.
Step 6
Cut the cold smoked fish (such as mackerel, pike, grayling, tuna, etc.) into thin long strips.
Step 7
Add the pieces of fish fillet, the cut smoked fish, olives, capers, and pepper to the broth (do not add more salt, as the capers, smoked fish, olives, and pickles will provide enough salt). Cook covered for 10 minutes. When serving, place a thin slice of lemon in each bowl of solyanka and sprinkle with chopped dill and parsley.
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