Fish Soup with Northern Fish, Salmon Roe, and Tomato
Soups • European
Description
This recipe was shared with us by chef John Smith.
Ingredients
- Chum Salmon Caviar 5 oz
- Fillet of Sturgeon 5 oz
- Salad Potatoes 5 oz
- Fish Oil 0 qt
- Sun-Dried Tomatoes 5 oz
- Potato protein 5 oz
- Vegetable Oil to taste
- Green Butter to taste
- Salt to taste
- Green peppercorns to taste
- Dill to taste
- Sea urchin roe 5 oz
Step-by-Step Guide
Step 1
Season the salmon roe with salt and pepper, coat in potato starch, and shake off the excess.
Step 2
Fry in a pan until cooked. Cut into 1.5 cm cubes.
Step 3
Cut all the fish into 1.5 cm cubes and boil in salted water.
Step 4
Break the boiled mini potatoes in half and fry in a pan until golden.
Step 5
Cut the tomatoes into 0.5 cm cubes.
Step 6
In a deep plate, layer the potatoes alternately with the fish and roe.
Step 7
In the empty space, drizzle green oil, add the tomatoes, and top with dill leaves.
Step 8
Heat the broth to 175°F.
Step 9
Pour the broth separately into each plate.
Step 10
Serve.
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