Cook Time | 120 minutes |
Servings |
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Instructions
- 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.
- 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.
- 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.
- 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.
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