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Laxsoppa - Salmon Soup
When you prepare the gravlax, you end up with a lot of
salmon trimmings, not the least the meaty tail part which
is usually cut off. Why not use these trimmings for a
traditional salmon soup?
The stock - proceed as follows:
Ingredients for the stock:
1
. Cut the salmon trimmings into small pieces, rinse
in cold water, place in a casserole, cover with
cold water and bring it to a boil.
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0.5 - 1 kg salmon
trimmings (head, skin, tail,
bones)
1 onion
1 leek (white part only)
1 large carrot
2. Skim carefully, then add the vegetables and the
spices. Let it simmer for 45 min, then strain the
stock.
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3. Remove and set aside any salmon meat adhering
5 dill sprigs
to the head, tail or bones.
5 parsley sprigs
whole peppers and Jamaica
peppers
Ingredients for the soup:
The soup - proceed as follows:
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1 tsp butter
1 tsp flour
1 l salmon stock
100 ml cream
2 egg yolks
50 g cooked and diced
carrots
50 g cooked baby peas
chopped dill and parsley
1. Melt the butter in a deep, heavy casserole over
low heat, add the flour while stirring, then add
the salmon stock. Bring to a boil and let simmer
for 15 min.
2
. Whisk egg yolks and cream, add the mixture to
the soup, followed by salt and pepper (if
required).
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3. Finally, add the vegetables and any salmon meat
that could be removed from the trimmings. Serve
sizzling hot!
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