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.
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.