The Soup of Red Fish with Cream Recipe
And yet I made it! He’s a hot Finnish Lohikeitto! And, you know, it’s delicious! But there is, of course, the merit of the fish. Wild sockeye salmon… you know.
Servings
9
Cook Time
120minutes
Servings
9
Cook Time
120minutes
Ingredients
Instructions
  1. Strictly speaking, everywhere in the sources they write that this soup should be made from salmon. But! Sockeye salmon belongs to the salmon family and, therefore, is a salmon. And everything else. Let’s not talk about it anymore. That’s what went into the broth. Spine, skin, fins and everything else that remains of the carcass after cutting “for salting”. I didn’t weigh about 600 – 700 grams, there were these “waste” of clean slicing. The carcass had no head. Which is a pity. For the broth, that’s it.
  2. Comment. If anyone needs it, contact me, I’ll tell you where I get the fish. Great guys, they will bring fish and seafood directly to your home. What I like about them is that they work quickly and without cheating. The products are really fresh, and if it says “wild” on them, then that’s how it is. So, I put it all in a pot filled with water (a little more than 3 liters). Put on a high heat, bring to a boil. Removed the foam. I dropped the bow, turned down the fire, and left him alone. You can allow a slight gurgling, but only from time to time. In all sources, all, so to speak, recognized authorities from cooking, there is a statement that the broth should not be boiled for more than 20 minutes. Who “needs” this secret, however, no one reveals. No, of course, if the broth is actively, as they say, boiled, then you can cook it…. I always stew broths. So it stood on the same low heat for an hour. And… I tried the broth after 20 minutes. It wasn’t broth at all. So, water with taste. So… in general, I stew fish broth for at least an hour. It turns out a very tasty, rich broth. Be sure to strain thoroughly. It is important. I cut another 600 grams of nerkin fillet into small pieces.
  3. Then he took a tablespoon of salt and sugar, sprinkling each on top, and diluted the mixture with water. So much water should be taken so that the solution that will turn out can be poured over the fish. Those pieces that turned out.
  4. At the bottom of the pan, preferably with a thick bottom, put 50 grams of melted cow butter. Defrost, reheat and send a couple of medium-sized onions. They, of course, need to be cleaned and finely chopped. Moreover, not to fry, but to warm up and bring to such a state. Preliminary opacity. So soft. Please note that leeks are recommended everywhere in recipes, but, alas, this was not the case. So I took an ordinary 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 over low heat until the carrots are soft. To the onion-carrot combination of passion and sweetness. In general, you should get such a fragrant and delicious stew mixture. Do not forget to mix gently regularly.
  6. The broth, let me remind you, is carefully filtered, brought to a boil and sent into it five pieces of not very large potatoes. Potatoes should be cut not very finely, but not large. In general, so that the spoon fits well and it is convenient to eat.
  7. You will need a thickener for the soup. A dining room with a butter top. Melt the cow’s milk again, melt and reheat. Then pour the flour into the pan. And, trying to avoid lumps, the flour should be brought to such a state… walnut color. I never get it without lumps… for some reason.
  8. And as soon as the potatoes are almost ready…
  9. … toasted flour is sent to a saucepan. And gently, but mix well. At this point, I added bay leaf and a little pepper peas.
  10. Then pour the cream into the mold. And mix again. I just want to remind you that all mixing must be done very delicately.
  11. Fish. I spied on Lazerson and decided to try it. You know, actually, he’s right. The fish does not fall apart. I drained the brine and poured boiling water over the fish. The fish is really compressed, as it were. In general, he became stronger.
  12. And immediately we send the fish to the frying pan. Carefully, so that the water does not splash.
  13. Three minutes. That’s all. Turn off the heat, cover the pan with a lid and let it stand for at least 15 minutes. Insist, in general. And the fish will come.
  14. Here. What can I say? There was a fear that it would turn out very greasy. After all, salmon, they give you a lot of money! Plus cream. But, surprisingly, the soup turned out to be very light, but at the same time rich. And delicious, which is characteristic.
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