Salmon Head Soup with Japanese Kelp
Soups • Russian
Description
This recipe is adapted from a popular seafood cookbook. Only the head of the fish is needed.
Ingredients
- Chum Salmon Caviar 1 piece
- Onion 2 heads
- Parsley 1 piece
- Parsley to taste
- Bay leaf 2 pieces
- Japanese kelp 5 oz
- Chives to taste
- Green peppercorns to taste
Step-by-Step Guide
Step 1
Gently thaw the kelp.
Step 2
Cut the head of the sockeye salmon into 6 to 8 pieces.
Step 3
Cover the fish, whole onions, parsley root, and stems with cold water, heat to a temperature of 80°C (176°F), add pepper and bay leaf, reduce the heat, and simmer for about 1 to 1.5 hours over low heat, depending on the size of the fish head, without allowing the broth to boil.
Step 4
Remove the pot from the heat and let it steep covered. Strain the broth. Separate the fish soup, removing the meat from the bones.
Step 5
Arrange the fish and kelp on plates, pour the fish soup over them, and garnish with finely sliced chives.
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