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Salmon soup

Salmon soup, Prescriptions, Any category, Any kitchen, Russian cuisine, Soups, Ear

Ingredients portion 4

Salmon fillet 600 g

White dry wine 600ml

Cabbage brine 100 ml

Capers a pinch

Champignons 50 g

Garlic 2 cloves

Carrots 1 piece

Onions 1 head

Parsley 20 g

Paprika 1 teaspoon

Celery ½ stalk

Lemon 1 piece

Salt to taste

Ground black pepper to taste

Cooking instructions 15 minutes

1 Cut the fish into portions and put them into the steamer.

2 Chop the carrots, capers, garlic and celery in microscopic cubes and sprinkle the salmon on top.

3 Slice the mushrooms and sprinkle over the fish.

4 Cut the onion into half rings and sprinkle evenly over the fish. Chop the parsley and sprinkle it over the fish, then season with salt, ground black pepper and sweet paprika. Slice the lemon into thin slices and arrange over the fish and vegetables.

5 Mix the wine (preferably a bright, aromatic kind such as a Riesling) with the brine of the cabbage and fill the steamer tank with it.

Rabbit baked with thyme

6 Cook for ten to fifteen minutes. Remove the fish and vegetables, put them on a plate and pour the rest of the fish and wine broth on top. It will not be much, so it acts more like a sauce in this soup.

Tip for the recipe Pushkin wrote that a perfect fish soup requires a glass of chablis in addition to fish broth. There is no limit to perfection, you can also cook it entirely in white wine, without fish broth.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .