Ear from salmon royally with the words. Salmon ear with cream: exquisite simplicity
Our friend is a hunter and fisherman, and also a great cook. He not only can get fish and game, but he also knows how to cook all this very tasty. He is also a very hospitable host. When he invites guests to the house, he always tries to feed everyone very tasty.
One of his signature dishes is the Scandinavian fish soup, which he cooks very tasty. With his consent, I share with you the recipe by which he always cooks it. As he says, he has two options for such a fish soup. The first is simpler, without the use of different types of fish. And the second, the so-called "guest" recipe, which provides for 5 varieties of fish and caviar. This is the version of fish soup I suggest you cook today.
While he was cooking, I tried to be around all the time so as not to miss all the details and little secrets that make this fish soup amazingly tasty and fragrant.
I offer you a peeped recipe, but again, I repeat, with the consent of the author.
Scandinavian fish soup with cream from 5 types of fish
We will need:
Since the owner is waiting for guests, he prepares a large pot of fish soup, about 5 liters.
- ruff, perch - 1-1.5 kg
- burbot head - 1 pc.
- catfish - 0.5-0.7 kg
- pink salmon - 0.5-0.7 kg
- caviar from river fish - 5-6 tbsp. spoons (maybe more)
- cream -350 ml.
- onion - 1 pc.
- potatoes - 4-5 pcs.
- black peppercorns
- salt, ground black pepper - to taste
- bay leaf - 2-3 pieces
- spices for fish
- vegetable oil - 4 tbsp. spoons
Cooking:
1. Small river fish - perches and ruffs, clean from the insides and gills and rinse well. Remove the caviar from the fish and rinse with water. Remove films. Clean the head of the burbot, remove the gills and rinse well under running water.
2. Pour water over the fish, bring to a boil, reduce heat to low. Boil 40 minutes. Then take out the whole fish and the head (we don't use those anymore). The broth will need to be strained through cheesecloth so that small bones and small scales do not get into the main dish. Small fish give the main fat to the broth and the whole ear as a whole. Therefore, it is taken more to make it tastier. Water must be poured immediately the required amount, so that later nothing needs to be added.
Since we will cook the fish on a small fire, keep in mind that a lot of water will not boil away.
3. While the fish is cooking, peel the onion and cut it into small cubes. Fry it in a small amount of vegetable oil until golden brown.
4. Add caviar and fry for 2-3 minutes, stirring constantly.
5. Peel the potatoes and cut into cubes.
6. Place the chopped potatoes in the strained broth, add the fried onions and caviar there. Put on fire, bring to a boil. Add spices. Boil 10 minutes.
7. Clean pink salmon and catfish from bones and scales and cut into fairly large pieces, right with the skin. Add to broth.
8. As it boils, salt, add peppercorns, spices for fish. Cook for 30 minutes over low heat. The broth must not be too hot. It should just wobble a little.
9. Then add bay leaf, ground black pepper and cream. It is better to take cream fatter so that the soup turns out to be even more delicious. Cook for 5 more minutes.
10. Close the lid tightly and let stand for 10-15 minutes, so that the broth is well infused and the ear “rested and gained strength”.
11. Serve by putting a different fish in each plate and sprinkle with chopped herbs as desired.
Here is a variant of the "guest" fish soup. As our friend says, when he cooks an ordinary fish soup in this way, he cooks it from the fish that he is. But he still tries to use several different varieties. And he tries to have a piece of some red fish in reserve. Since the Scandinavian ear provides for these types of fish.
For homemade Scandinavian fish soup, the head is used as part of the dish. When it is cooked, it must be carefully deboned and the meat placed back into the broth. By the way, it has very tasty meat. And in general, a good rich ear is obtained from the heads. If time permits, then small fish are also cleaned of skin and bones and meat is also added to the broth.
In conclusion, I would like to tell you a little about the dish that we ate with pleasure. The ear turned out to be very rich, appetizing, fragrant. Its taste is very delicate, creamy, pleasant. In general, what else can I say, a delicious fish soup turned out, and nothing more! No one resisted asking for more! Thanks a lot to the owner. May his fishing always be successful!
And I wish you all bon appetit!
Soups are very popular in Finland, they respect this dish and know how to cook it very well.
Their cuisine is dominated by fish soups, although the cuisine of this country is varied.
Finnish fish soup is served at the table not only in winter, but also in summer.
A simpler version, in which the main ingredients are onions, potatoes, fish and milk, is called "calaqueitto".
The ennobled “calakeitto” is already “lohikeitto”, in which cream and only cream are added instead of milk.
Often there is a situation when it is difficult to come up with something new for the menu, in this case you can pay attention to Scandinavian cuisine and cook a great Finnish soup. The main components of such a dish are cream and salmon fish species.
General rules for making Finnish soup
A real, traditional Finnish soup should be cooked in a cast-iron pot, in an oven, and after the dish is ready, it is not served on the table, but left for a day for aging and infusion, an example is Russian daily borscht or cabbage soup. After that, the first dish is warmed up and you can already eat it, according to the Finns themselves, this cooking method gives a richer taste.
Instead of salmon fillet, the heads, backbone, tail parts of fish are perfect for making Finnish soups, they can be obtained by cutting the carcass in your kitchen, but you can buy a ready-made soup set in the fish department, where carcasses are cut;
For the broth, you can take not only salmon, but also other red fish, for example, pink salmon;
It is not necessary to add fillets to the Finnish soup, the heads of salmon fish are large, they contain enough pulp for several servings.
Finnish fish soup
You need to take salmon, salmon, you can fillet - 400 g, soup sets of heads and tails are suitable;
Milk in a volume of 400 ml;
Salt - to taste;
Large potatoes - 4 pieces, small - 6-8;
Pepper and lemon flavor - ½ teaspoon;
Flour - 1 tablespoon;
Onion - 1 medium head.
1. First of all, peel the onions and potatoes, then chop them, cut the onions into half rings, and the potatoes into cubes, the dimensions should not exceed 2.5 cm.
2. Water, 1 liter, pour into a saucepan, put salt and boil. After boiling, potatoes with onions are lowered into it and boiled for 10 minutes under a closed lid, reduce the heat to medium.
3. Wash and cut the fish into large pieces, add to the vegetables in the pan, put pepper with lemon flavor there.
4. Pour milk into the flour, mix thoroughly, add to the soup and bring to a boil, then remove from the stove.
5. Pour the soup into bowls, chop the greens, decorate each serving and serve.
Classic Finnish soup with salmon and cream - lohikeitto
Soup set from salmon;
Leek, 1 stalk;
Large salmon steak about 400 g;
Medium carrot, 1 pc.;
Onion, 1 head;
Potatoes, 3 large or 5 small tubers;
Wheat flour, 1 tbsp. spoon;
celery stick;
Salt, peppercorns, bay leaf - to taste;
Dill for sprinkling the finished dish.
1. Rinse the heads, remove the gills from them, because they add bitterness to the broth, put in a saucepan, pour cold water in a volume of 2 liters, wait until it boils, then remove the foam from the surface, reduce the heat to medium;
2. When there is no more foam, put a potato and an onion in a saucepan, cook until soft;
3. Cook the broth on a soup set with vegetables, as Finnish fish soup requires fish broth;
4. Get the bones and heads, remove unnecessary, strain, remove the meat from the heads, put back in the pan;
5. Take out the potatoes, crush them, add to the broth, return the dishes to the fire;
6. Rinse the stalk of celery and leek, chop into strips, fry in butter until golden brown, add to the broth;
7. Cut the potatoes into cubes, carrots into strips, add to the onion and celery, remove the onion that was cooked;
8. At this time, you need to make a dressing, dry the flour in a deep frying pan, add butter, fry a little, pour in a glass of broth, stir, wait until it boils and pour in the cream. When the whole mass boils, pour it into the soup and mix;
9. Cut salmon (steak) into portions, dip into boiling liquid, cover and simmer for a couple of minutes, avoiding boiling.
Let stand for 40 minutes, pour into bowls, add dill and serve.
Original Finnish soup with seafood and trout
Small fresh trout, 1 piece;
Assorted seafood, about 400 g;
Cream, 100 g;
Ginger root 5 cm long;
Medium tomatoes, 3 pieces;
Medium potatoes 4 pieces;
Bulgarian pepper, 2 pieces;
Leek stalk, 1;
Onion head - 1;
Pickled capers (to taste) - 15 g;
Processed cheese (for example, "Viola") - 200 g;
A mixture of peppers, salt, bay leaf, herbs - to taste;
Garlic - 3 cloves.
1. Clean the sides of the fish, cut, remove the gills from the head, put in a saucepan, add water, add spices and bay leaf, put to boil;
2. Strain the boiled broth, add peeled and chopped potatoes, capers, ginger, shredded carrots, sliced leeks and seafood, bring to a boil and reduce heat;
3. When the potatoes are half ready, put chopped tomatoes, sweet peppers and a lot of greens into the pan;
4. Disassemble the cooked and cooled trout, put good pieces of meat back into the pan, pour in the cream and add the melted cheese. Warm up the soup, after which you can serve.
Finnish soup with vegetables
Red fish, 200 g;
Potato, 2 tubers;
Frozen vegetable mix, 100-150 grams
250 ml high fat cream;
Spices and salt to taste.
You need to cook a delicious Finnish vegetable soup like this:
1. Boil the fish in a 2 liter saucepan for 10 minutes;
2. Take out the finished fish, salt the broth;
3. Peel and chop the potatoes into strips, put in a saucepan;
4. Disassemble the fish, add the meat to the potatoes, cook until it is ready;
5. Pour 100-150 grams of frozen vegetable mixture into a container;
6. Add cream, bring to a boil and remove from heat.
To enhance the taste, you can put half a cup of lemon and a teaspoon of red caviar in a plate, season with dill and serve.
Fried fish in Finnish soup
An unusual Finnish soup recipe, you will need the following ingredients:
Cream, 1 liter;
Fish trimmings for broth;
Bulbs, 2 pieces;
Butter for frying;
Salmon or trout fillet, 300g;
Potatoes, 4 tubers;
Salt, pepper, seasonings, herbs - to taste.
Preparing this interesting Finnish soup is very simple:
1. Put fish trimmings in a saucepan, add potatoes cut into large cubes and cook the broth;
2. Strain the finished broth and put it back on the stove;
3. During cooking, fry onion half rings, when they lose their dullness, put fish fillets without skin on them, fry each side intensively for a minute, then transfer to a saucepan;
4. After 15 minutes, pour in the cream, after another 5 minutes put salt, pepper and remove from heat, let it brew for 5 minutes and the dish is ready!
Smoked fish for Finnish soup
Fish soup set, 1 kg;
Onion, 1 head;
Potatoes, 3 pieces;
Smoked salmon fillet, from 300-400 g;
Cream, 1 cup;
Salt, herbs, spices - to taste.
1. Boil the broth on a soup set, it is better if it comes from red fish, put spices and a whole peeled onion there to add flavor;
2. Strain the finished broth, put whole potatoes, after they are cooked, remove and crush;
3. After 20 minutes, put the smoked salmon, bring to a boil and pour in the cream, then salt, stir, season with dill.
In order for the fish to retain its appearance, it should not be boiled for a long time, it is very tender and will easily break into small pieces.
Variant of Finnish soup with canned fish
The recipe is suitable for those people who do not like the smell of fresh fish and it is unpleasant for them to cut it.
Canned salmon in oil filling;
Bulb, 1 pc.;
Leek stem;
6 potatoes;
Cream, 1 cup;
Parsley with dill - 1 bunch each;
Pepper, salt, spices - to taste;
Vegetable oil for frying.
1. Open the canned food, remove the bones from the fish and remove the fins, pour the oil from the can into the pan where the vegetables will be fried;
2. Chop leeks, onions and carrots, sauté in vegetable oil;
3. Put potatoes, cut into large cubes, into boiling water, bring almost to readiness and add frying, put peeled canned fish;
4. Salt and pepper, pour a glass of cream, let it boil and remove from the stove, then put the greens.
The first is ready, you need to let it stand for 10 minutes and you can have lunch.
To make the broth with pieces of fish, and not with "shags", it is better to take pink salmon or salmon, mackerel in oil is also suitable.
Little tricks in cooking Finnish soups
Finnish soups are very tasty and nutritious, but there are a few tricks to make it even better:
To make the broth thicker, you need to take more potatoes and boil it in the whole soup, then take it out and crush it, so the broth will turn out to be thicker and richer;
To make the first dish more fragrant, you need to let it stand for a day and only then eat it;
To make the pulp of red fish tender, it should never be boiled! You just need to simmer for a few minutes under the lid and remove the bowl of soup from the heat, in a hot environment the fish will reach readiness in a few minutes and will be uniquely tender!
With financial difficulties, you can cook Finnish soup from a soup set, it will be inexpensive, and there will be enough meat from the head, this is the so-called budget option;
To make the fish broth more fragrant, you should add other spices to it, in addition to the generally accepted ones, clove sticks, branches and dill seeds, pour in a small amount of white wine.
Recently I was reviewing old photographs from a trip to Finland and I was “covered” - I wanted a real Finnish fish soup on cream. Although Finnish cuisine, in my opinion, is very boring and monotonous, this fish soup with the complex name Lohikeitto is a must-try for everyone.
I prepared the creamy soup according to the recipe of the chef of the Finnish consulate - Jyrki Tsutsunen. This is a classic version of the Finnish fish soup, which is how Lohikeitto is prepared in Finland. Liked it crazy! By the way, Nikita also appreciated it, so she boldly added this soup to the children's recipes section. In general, the taste turned out to be very rich, with interesting cheese flavors, although there is no cheese there. I recommend it to everyone, even to the most ardent non-lovers of fish - the cream completely beats off the fishy smell so unloved by many. The soup cooks quite quickly if you prepare the fish broth in advance. In fact, a minimum of effort and time, but traditionally simplicity has become the key to success!
INTERESTING! Lohikeitto is made from red fish with cream, Kalakeitto is a soup made from white fish and milk.
YOU WILL NEED:
The recipe is designed for 2-2.5 liters of fish broth
| no | Products | Quantity |
|---|---|---|
| 1 | Trout | 700-800 grams (but in general, the more the better) |
| 2 | Potato | 4 medium |
| 3 | Bulb onions | 2 medium |
| 4 | Carrot | 1 medium |
| 5 | Cream 33% | 200 ml |
| 6 | Peppercorns (or allspice) | taste |
| 7 | Salt | taste |
| 8 | Dill | For decoration |
| 9 | Bay leaf | 2 pcs |
| 10 | Butter | for frying |
STEPS:
1. We cut the fish. We send the tail, head, bones and skin (without scales) to boiling water, along with onions and carrots. Cooking fish broth for 40-50 minutes.
2. At this time, in a saucepan with a thick bottom, fry finely chopped onions in butter.
3. Add diced potatoes, peppercorns and bay leaf to the onion. Fry for another 3-5 minutes.
4. After that, pour in the fish broth, strained through a sieve, and cook until the potatoes are soft.
5. At this time, salt the trout fillet and leave for 10 minutes.
6. As soon as the potatoes are ready, pour the cream into the broth and lay the fish fillet, let it boil and immediately turn off the fire. Let the soup brew under the lid. Serve with dill.
Surprising your family and friends is very simple: just cook Finnish fish soup with cream. It can be made from trout, salmon, salmon, chum salmon. Such fish soup may seem expensive to many, but in Finland it is cooked daily. It is worth considering the classic recipe and more interesting variations of the usual creamy fish soup.
Classic variant
In the northern country, this is a traditional recipe for Finnish fish soup with cream. From the ingredients you will need:
- fish carcass (you can take pink salmon);
- 200 ml cream 25% fat;
- bulb;
- lavrushka, pepper, dill.
A small fish is cleaned and cut into fillets. The ridge with the head is put in a saucepan and poured with water. Lavrushka, whole onion, peppercorns are added, brought to a boil and cooked for twenty minutes. During the cooking process, foam will form, it must be removed with a slotted spoon, otherwise the broth will not turn out light.
The fish is taken out of the dish, and the broth is filtered. This recipe does not include potatoes, but they can be boiled separately and served on a plate with soup. The broth is re-brought to a state of light seething, fish fillet is added, after ten minutes the stove is turned off, cream is poured into the pan. There is no need to rush here - they should be evenly distributed in the broth. The dish is served hot with fresh dill.
Trout cooking
Red fish soup with cream impresses with its delicate taste. Cream goes perfectly with trout. For fish soup, it is better to take fillet to get a full, satisfying and appetizing first course. From the products you need to prepare:
- 300 g fish fillet;
- 200 g cream 10% fat;
- three potatoes;
- onion, carrot;
- butter, pepper, salt.
Boil a liter of water add potatoes cut into cubes. After boiling again, cook for seven minutes. The fillet is separated from the skin and cut into small pieces, removing the bones that come across. The fish is sent to the pan. Chopped onions with carrots are fried in butter and sent to an almost ready-made soup. Cream is added at the end. Pepper and salt to taste.
Hot trout soup with Finnish cream is served, richly decorated with sprigs of fresh herbs.
Cream with tomatoes
Finnish salmon soup with cream can be prepared not only with other fish, but also with various interesting products. According to this recipe, the dish will have a refreshing taste, complemented by a light spicy sourness. This gastronomic effect is achieved through the added tomatoes. Only before cooking they must be cleaned of the skin. Cream Soup Requires:
Peeled potato tubers are cut into cubes, poured with cold water and boiled until cooked after boiling. Carrots and onions are also peeled, chopped in a convenient way and fried with tomato cubes in the selected oil. The frying is sent to the potatoes along with pieces of salmon. Salt and spices are added to taste and boil for another five minutes.
Then pour in the cream, warm up, not bringing to a boil. Add chopped greens, cover with a lid and turn off the stove. After about ten minutes, you can pour fragrant Finnish fish soup with cream on plates, the preparation of which will not cause difficulties for anyone.
Creamy ear with shrimp
Seafood lovers are unlikely to bypass this interesting recipe. Soup with tender salmon and shrimp in a creamy broth will impress any gourmet. Prepared from the following set of products:
Bring two liters of water to a boil, add diced potatoes and chopped onion. After boiling, prepare another fifteen minutes. Add salmon pieces with frozen shrimp. Olives and black olives are taken in half a jar, cut into rings and sent to fish broth.
After a minute, pour in the cream, add chopped herbs, parsley and pepper. In this recipe, many housewives prefer to replace cream with full-fat milk. After boiling again, remove from the stove.
With leeks
Not all housewives prefer to add onions to the first dishes. But it can be replaced with leek, which will make the soup more interesting and delicate in taste. It doesn't take a lot of food to prepare.
- 500 g salmon fillet;
- 200 ml cream 10% fat;
- 100 g leek;
- 30 g butter;
- four potatoes;
- bay leaf, peppercorns.
Potatoes are cut into cubes and boiled in a liter of water. Add chopped leeks and fish fillets. When the salmon becomes soft, cream and a piece of butter are added to the soup.
Peppercorns and bay leaf spread just before turning off for extra flavor. insist before serving under a closed lid for ten minutes.
With green peas
The next option not only tastes interesting, but also looks very original. Add frozen green peas to the soup. Due to this, the taste is more delicate. For cooking you need:
The broth is boiled, diced potatoes and circles of carrots, onions, peas are added. Ten minutes later add the salmon fillet. When the fish becomes soft, you can pour in heavy cream and add bay leaf, pepper, herbs.
After that, the contents of the pan are again brought to a boil and removed from the stove. Usually served with crispy croutons.
With melted cheese
Here you can not take the fillet of red fish, enough tail and head with a small amount of meat. Get a rich broth. Prepared from a dish of the following products:
- 200 g of processed cheese from a jar;
- fish tail and head;
- five potatoes;
- onion, carrot;
- greens, bay leaf, pepper, salt.
The tail and head are boiled in water, removing the foam and adding whole peeled carrots and onions to the broth. Add immediately and bay leaf with pepper. The broth is filtered and chopped potatoes are added to it. After ten minutes, cream is poured in and melted cheese is added.
If it was possible to remove the meat from the tail, then it is also sent to the pan. Pepper and salt to taste. After turning off, add chopped greens.
dry white wine recipe
This soup can be called a real culinary masterpiece. But do not be afraid that it is difficult to prepare. There are no difficulties in this recipe either, and the following products are required:
- 200 g fillet;
- 150 ml of cream, fish broth;
- two potatoes;
- bulb;
- olive and butter, wine, basil, pepper, salt - to taste.
The potatoes are boiled in their skins, cooled and peeled. The onion is freed from the husk, cut rather large. In a saucepan, mix butter with olive oil and fry the onion until half cooked. Add potatoes, fillet pieces and fry together for a couple of minutes. Then pour in the fish broth with white wine. After five minutes pour in the cream.
Sprinkle each serving with dried basil before serving. Pepper and salt are also added to taste.
smoked flavor
A pleasant aroma and unforgettable taste can be achieved by adding smoked salmon. This soup definitely turns out richer than the traditional version. But the set of products is almost the same:
- 500 g fresh salmon;
- 200 g smoked salmon;
- 400 ml cream of any fat content;
- five potatoes;
- carrot, celery root, leek, fennel - to taste;
- flour, dill, salt.
Fresh fish is boiled, the broth is filtered, salmon is cut into large pieces, and the smoked product is cut into thin strips. Celery and carrots are cut into strips, potatoes - into four parts, the white part of the leek - into rings, fennel pulp - into slices.
The broth is brought to a boil and celery and carrots are added, after ten minutes - potatoes and fennel. After another five minutes, two types of salmon are put into the broth, boiled for five minutes. The cream is mixed with a spoonful of flour and chopped dill, added to the pan, salted, cooked to a boil.
You can serve it to the table after the ear has been infused under the lid for at least ten minutes. A large piece of fish is placed in each bowl with the soup.
Multicooker option
Such a kitchen appliance facilitates the process of preparing many dishes. It even makes pies. So there is nothing difficult in cooking Finnish fish soup in a slow cooker. It is prepared from fresh trout, tender cream and vegetables. The taste will please even true gourmets. The multicooker must have the "Extinguishing" mode.
Five chopped potatoes, two onions and pieces of trout are added to the bowl of the device. Fill with water and immediately add the selected spices to taste, salt, pepper. The lid of the multicooker is closed and cooked in the recommended mode for half an hour. Five minutes before the end of cooking add a glass of 20% cream. It remains to wait for the sound signal and pour the fragrant dish into portioned bowls. Top can be decorated with any greens.
If you know some tricks, then the cooking process will immediately seem much easier to the hostesses. It is worth listening to the following general recommendations:
Finnish creamy ear is a great option for a family meal. Each recipe is good in its own way, it is worth trying different options to understand which is the most preferable. The main feature of this first course is the speed and ease of preparation. Even a novice cook will cope with the task.
Attention, only TODAY!
SHOWHOLD
Surprising households or guests with an unusual and tasty fish dish is quite difficult. Not everyone likes fish, not everyone likes soups with cream, but the amazing combination of salmon with a delicate creamy taste attracts everyone. Salmon soup with cream does not require professional culinary skills or the presence of rare products at home.
The basis for making fish soup is salmon, but you should not consider it an expensive dish: a fish broth set is available to most consumers. The process of cooking fish soup from salmon will not take much time, and the resulting product will please both the hostess and grateful relatives, who will appreciate the hearty and nutritious soup.
The calorie content of salmon fish soup makes it not only a dish of the daily diet, but also one of the options for the diet menu. 100 grams of the dish contains 95 kcal, 5 grams of protein and fat, 7 grams of carbohydrates. The undoubted usefulness and the optimal combination of proteins and carbohydrates makes fish soup a recommended dish for people who care about their health.
In addition to the classic recipes for cooking salmon soup with cream below, our housewives add variety and complement the traditional taste of this fish dish with original ingredients. Some recipes include fried zucchini, bell peppers, shrimp and mussels.
Norwegian version of creamy soup
Real Norwegian salmon fish soup with cream is a traditional dish for this northern country: thick, rich and nutritious. Since ancient times, the Vikings ate such simple but healthy dishes that give strength and increase stamina.
To prepare the right Norwegian salmon soup you will need:
- whole salmon weighing at least 2 kg .;
- 200 grams of onions and carrots, 300 grams of potatoes;
- 300 ml of 20-30% cream and 20 grams of vegetable and butter;
- flour or starch - 10 grams;
- spices - salt, pepper, bay leaf, dill.
- celery appears in some recipes, but whether it is worth using it is up to the hostess to decide, since it gives the salmon ear with cream a specific taste;
- for a subtle tomato flavor, a few peeled and mashed tomatoes or tomato paste are sometimes added to the soup.
For the density and richness of the broth, it is necessary to use non-liquid parts of the fish: head, tail and spine. To enhance the taste, one onion, a whole carrot and a bay leaf are added to the water. The broth will be transparent only if cooked correctly: put the fish in cold water, after boiling, be sure to remove the foam.
Separately, finely chopped onions and grated carrots are fried in vegetable oil. At this stage of cooking salmon soup, fresh tomato puree and tomato paste are added.
Diced potatoes are placed in a salted golden broth. At the same time, flour or starch is fried in a small amount of butter, diluted with broth and added to the pan.
Carrots with onions and flour mixture are added shortly before the potatoes are ready. Together with them, salmon fillet cubes are laid. At the final stage, cream is poured into the ear, dill or parsley is added if desired, and insisted for at least half an hour.
Finnish ear - lohikeitto
Like any dish of Scandinavian cuisine, Finnish fish soup surprises with its wonderful taste with a minimum set of fairly simple products. For Finns, lohikeitto is a dish for the festive table, which is offered to dear guests. Cooking fish soup from salmon does not take much time, and the result will exceed all expectations: there is an opportunity to surprise others with a real Finnish dish.
To prepare an authentic dish you need:
- salmon - fish set (1 kg.) And fillet (300 grams);
- vegetables - leeks and 1 onion, potatoes, carrots;
- 200 grams of 10% cream;
- 100 grams of dry white wine;
- 2 tablespoons of starch;
- salt, pepper - to taste.
From a fish set and an onion with spices, you should cook a thick broth, strain. Be sure to remove the foam before boiling so that the broth is clear. The fish pulled out of the soup must be disassembled, discarding the bones and leaving the pulp in the broth.
Then diced potatoes and finely chopped leek are added to the pan. After 15 minutes, when the potatoes are boiled enough, you need to get it and lightly grind it into a puree, gradually mixing it into the soup. This procedure will make the soup thicker and richer.
A few minutes before the potatoes are ready, diced salmon fillet, white wine, cream and the remains of a disassembled fish set are added.
IMPORTANT! Sometimes, to give the ear a more piquant taste, strips of smoked salmon are added along with fillet cubes at this stage.
If the broth is not thick enough, then starch can be mixed in cream or wine in advance. The resulting composition is brought to a boil and heated over low heat for no more than 3 minutes.
Infused for 5 minutes salmon ear with cream ready to use. If desired, dill or parsley can be added to it. Serving the dish is recommended with fresh fragrant bread with herbs.
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