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Print Recipe
The Soup of Red Fish with Cream Recipe
And yet I cooked it! He is a hot Finnish Lohikeitto! And, you know-delicious! But there is, of course, the merit of fish. Wild sockeye salmon... you know.
Course First Course
Cuisine Finnish
Cook Time 120 minutes
Servings
Ingredients
Course First Course
Cuisine Finnish
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Strictly speaking, everywhere in the sources write that this soup should be cooked from salmon. But! Sockeye salmon belongs to the salmon family and, therefore, it is salmon. And everything. Let's not talk about it anymore. That's what went into the broth. Spine, skin, fins, and all the other things that were left of the carcass after cutting "for salting". Approximately 600 - 700 grams, I did not weigh, there were these "waste" of clean cutting. The carcass had no head. Which is a pity. For broth-the most it the.
    Strictly speaking, everywhere in the sources write that this soup should be cooked from salmon. But! Sockeye salmon belongs to the salmon family and, therefore, it is salmon. And everything. Let's not talk about it anymore.
That's what went into the broth. Spine, skin, fins, and all the other things that were left of the carcass after cutting "for salting".
Approximately 600 - 700 grams, I did not weigh, there were these "waste" of clean cutting. The carcass had no head. Which is a pity. For broth-the most it the.
  2. Comment. If anyone needs-contact me, I'll tell you where I get the fish. Great guys, will bring the fish and seafood directly to your home. What I like about them is that they work quickly and without deception. The products are really fresh and really, if they write "wild", it means that they are. So, I put it all in a pot, filled with water (a little more than 3 liters). Put on a strong heat, brought to a boil. Removed the foam. I dropped the onion, reduced the heat, and left it alone. You can allow a slight bubbling, but only occasionally. In all sources, all, so to speak, recognized authorities from cooking, there is a statement that the broth should not be cooked more than 20 minutes. Who "needs" this secret, however, no one reveals. There is no, it of course, if broth actively, that is called, boil, then can be it and .... I always languish broths. Therefore, it stood on the same low heat for an hour. And ... I tried the broth in 20 minutes. It wasn't broth at all. So, water with a taste. So... in General, I'm stewing fish broth for at least an hour. It turns out a very delicious, rich broth. Be sure to carefully strain. It is important.Another 600 grams of fillet of Nerkin I cut into small pieces.
    Comment. If anyone needs-contact me, I'll tell you where I get the fish. Great guys, will bring the fish and seafood directly to your home. What I like about them is that they work quickly and without deception. The products are really fresh and really, if they write "wild", it means that they are.
So, I put it all in a pot, filled with water (a little more than 3 liters). Put on a strong heat, brought to a boil. Removed the foam. I dropped the onion, reduced the heat, and left it alone. You can allow a slight bubbling, but only occasionally.
In all sources, all, so to speak, recognized authorities from cooking, there is a statement that the broth should not be cooked more than 20 minutes. Who "needs" this secret, however, no one reveals. There is no, it of course, if broth actively, that is called, boil, then can be it and .... I always languish broths. Therefore, it stood on the same low heat for an hour. And ... I tried the broth in 20 minutes. It wasn't broth at all. So, water with a taste.
So... in General, I'm stewing fish broth for at least an hour. It turns out a very delicious, rich broth.
Be sure to carefully strain. It is important.Another 600 grams of fillet of Nerkin I cut into small pieces.
  3. Then he took a tablespoonful of salt and sugar, each topped, and spread the mixture with water. Water should be taken so much that the solution that will turn out, you can fill the fish. The pieces that turned out.
    Then he took a tablespoonful of salt and sugar, each topped, and spread the mixture with water. Water should be taken so much that the solution that will turn out, you can fill the fish. The pieces that turned out.
  4. At the bottom of the pan, preferably one with a thick bottom, put 50 grams of melted cow's oil. To thaw, warm up and to send a couple of medium-sized follicles. They, of course, need to be cleaned and finely chopped. And, not to fry, but to warm up and bring it to this state. Pre-opacity. So soft. Note that the recipes everywhere recommend leeks, but, alas, there was no. So I took a regular onion.
    At the bottom of the pan, preferably one with a thick bottom, put 50 grams of melted cow's oil. To thaw, warm up and to send a couple of medium-sized follicles. They, of course, need to be cleaned and finely chopped.
And, not to fry, but to warm up and bring it to this state. Pre-opacity. So soft.
Note that the recipes everywhere recommend leeks, but, alas, there was no. So I took a regular onion.
  5. Grate a couple of medium-sized carrots on a coarse grater. Add the carrots to the onion and mix. Then add the broth and simmer on a low heat until the carrot is softened. To the onion carrot passion and sweetness combined. In General, you should get such a fragrant and delicious stewed mix. Do not forget to mix gently regularly.
    Grate a couple of medium-sized carrots on a coarse grater.
Add the carrots to the onion and mix. Then add the broth and simmer on a low heat until the carrot is softened. To the onion carrot passion and sweetness combined. In General, you should get such a fragrant and delicious stewed mix.
Do not forget to mix gently regularly.
  6. Broth, let me remind you, carefully strained, bring to a boil and send it five pieces of not very large potatoes. Potatoes should not be cut very small, but not large. In General, so that the spoon is well laid down and it was convenient to eat.
    Broth, let me remind you, carefully strained, bring to a boil and send it five pieces of not very large potatoes. Potatoes should not be cut very small, but not large. In General, so that the spoon is well laid down and it was convenient to eat.
  7. You will need a thickener for the soup. The dining room with the top of the butter. Again, melted, cow's milk, melt and warm up. Then add the flour to the pan. And, trying to avoid lumps, the flour should be brought to such a ... nutty color. I never get it without lumps ... for some reason.
    You will need a thickener for the soup. The dining room with the top of the butter. Again, melted, cow's milk, melt and warm up. Then add the flour to the pan. And, trying to avoid lumps, the flour should be brought to such a ... nutty color.
I never get it without lumps ... for some reason.
  8. And as soon as the potatoes are almost ready…
    And as soon as the potatoes are almost ready…
  9. ... toasted flour is sent to the pot. And gently, but mix well. At this point, I added a Bay leaf and some peppercorns.
    ... toasted flour is sent to the pot. And gently, but mix well.
At this point, I added a Bay leaf and some peppercorns.
  10. Then pour the cream into the pan. And mix again. I just want to remind you that all the mixing must be done very delicately.
    Then pour the cream into the pan. And mix again.
I just want to remind you that all the mixing must be done very delicately.
  11. Fish. I spied on Laserson and decided to try it. You know, really, he's right. The fish doesn't fall apart. I drained the brine and drenched the fish with boiling water. The fish is really, like, compacted. Got stronger, in General.
    Fish. I spied on Laserson and decided to try it. You know, really, he's right. The fish doesn't fall apart.
I drained the brine and drenched the fish with boiling water. The fish is really, like, compacted. Got stronger, in General.
  12. And immediately send the fish to the pan. Carefully, so that the water and splashes.
    And immediately send the fish to the pan. Carefully, so that the water and splashes.
  13. Three minutes. And all. Turn off the heat, cover the pan with a lid and let it stand for at least 15 minutes. Infuse, in General. And the fish will come.
    Three minutes. And all. Turn off the heat, cover the pan with a lid and let it stand for at least 15 minutes. Infuse, in General. And the fish will come.
  14. Here. What can I say? There was a fear that it would turn out very fat. After all, salmon, they give you a lot of money! Plus cream. But, surprisingly, it turned out very light, but at the same time, rich soup. And delicious, which is typical.
    Here. What can I say? There was a fear that it would turn out very fat. After all, salmon, they give you a lot of money! Plus cream. But, surprisingly, it turned out very light, but at the same time, rich soup. And delicious, which is typical.

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