Salmon Fish Soup
Soups • Russian
Description
A dish from a contemporary American restaurant. An excellent basic recipe for a hearty fish chowder — with cream cheese, potatoes, and other vegetables for substance, thyme, and white wine for aroma. The debate about the belonging of such a culinary technique to American cuisine can be ongoing, but in reality, this recipe encompasses everything that can make any fish soup more beautiful and delicious. Recipe adapted from a culinary guide.
Ingredients
- Fish Oil 25 fl oz
- Potato 5 oz
- Leek 5 oz
- Sliced Processed Cheese 5 oz
- Garlic 0 oz
- Thyme 2 sprigs
- Apple Wine 0 fl oz
- Marinated cherries 5 oz
- Salad Potatoes 5 oz
- Carrot 0 oz
- Frozen green bean pods 0 oz
- Vegetable Oil 5 fl oz
- Salmon 5 oz
- Herbs 0 oz
- Sour Cream 0 oz
- Pike Caviar 0 oz
- Dill to taste
Step-by-Step Guide
Step 1
For the broth preparation, sauté the chopped leeks in vegetable oil, then add white wine and let it reduce. Pour in the broth and add the diced potatoes.
Step 2
Cook until the potatoes are tender. Then add the processed cheese, melt it, and add the garlic. Blend everything together. Finally, add the sprigs of thyme.
Step 3
For the fish soup, slice the leek into rings, halve the cherry tomatoes, chop the potatoes into medium cubes, and slice the carrot into rounds. Lightly sauté all the ingredients in oil.
Step 4
Add the diced salmon fillet and sauté. Pour in the fish stock, add the peas, and simmer.
Step 5
Serve with herbs, cream-filled profiteroles, caviar, and dill oil.
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