Salmon fish soup will become your favorite dish, as this soup is incredibly tasty, healthy and cooked very simply. It is not necessary to buy expensive fillets for cooking, tails and a fish's head are quite suitable. You just need to choose the appropriate recipe.
Salmon Cream Soup
Salmon and cream are basic ingredients for making soups from the Scandinavian peoples. They complement each other, give a delicate flavor.
To prepare you need these ingredients:
- 0.5 kg salmon;
- 40 ml of cream 33%;
- 5 potatoes;
- 1-2 small onions;
- 1 carrot;
- 1 bell pepper:
- 5-7 cherry tomatoes;
- thyme, sweet paprika, salt - to taste;
- 1-2 cloves of garlic;
- 50 g butter.
First you need to bake vegetables, and for this it is desirable to take a pot with a thick bottom and walls. Take carrots, onions, garlic, peel everything, finely chop, put in a pan and bake on the fire for 3-5 minutes. Fill them with 1 liter of cold water, put parts of salmon, dill and thyme in a pan, bring to a boil and cook for 15-20 minutes.
From the broth we take out the fish and greens, filter the liquid itself and pour it back into the pan, put the potatoes there and send it back to the stove. The remaining vegetables are cut into cubes, fry in butter for 2-3 minutes, put in the soup, pepper, salt, add a little nutmeg to taste. Cook until fully cooked ingredients.
At the end, put garlic cloves, greens, cream, fish fillets (if you used it) in the pan, and as soon as the soup boils, remove it from the stove. Serve best with croutons and pumpkin oil.
How to cook the first dish of salmon head
The broth prepared from chicken heads will turn out saturated and thick, besides, if you choose a big head for the soup, it will contain a lot of meat. The dish prepared according to this recipe is suitable for both daily serving and for the holiday table.
We will need:
- 1 salmon head;
- 3 potatoes;
- 2 onions;
- 1 carrot;
- 1 bunch of greens (dill or parsley);
- 50 ml of vodka;
- 2 tbsp. butter;
- salt and pepper to taste.
In order not to spoil the taste of the dish, you must first remove the gills, otherwise the soup will turn out bitter. After cleaning and washing, put the head in a container with cold water and set it on fire - after boiling, boil the fish for 20 minutes.
Periodically remove the foam, otherwise the broth may lose transparency.
While preparing fish, you should do vegetables. Rinse onions, potatoes, cut into small cubes. Wash greens, dry with paper towel, chop finely. Transfer half of the vegetables to another container. Crumble carrots into cubes, fry with onion until golden brown. Try not to overcook the vegetables, as this can spoil the taste.
After the head is cooked, it should be removed from the pan and disassembled. The broth itself strain through clean gauze and pour into another container, put on the stove and turn on a small fire. Salt
When bubbles appear, you need to put onions, potatoes, a little green in the pan. Leave the container on the stove for 15-20 minutes, then add a fry and bay leaf. Bring to readiness (potatoes should be soft), return to the broth head. When the ear boils, pour in water, wait for the boil again and turn off the stove.
It remains to pour the soup on deep plates, season with greens!
Norwegian Fish Soup
The following products are needed for cooking:
- head and ridge of a single fish;
- 400 g salmon steak;
- 1 leek (no feathers);
- 1 onion and 1 carrot;
- 3 potatoes;
- 200 ml of 33% cream;
- 1 celery stalk;
- 1 tbsp. flour;
- salt, pepper, laurel - to taste.
Traditional Norwegian soup is cooked in fish broth. Therefore, first of all, you should prepare the fish itself: wash the spine, skin, remove the gills and rinse everything thoroughly. Put everything in a container and pour water on it. Bring the broth to a boil, constantly removing the foam. Do not cook fish for too long - 20-25 minutes is enough, otherwise it will become very tough and lose its taste.
After the indicated time, put onion and one peeled potato into broth, boil for 5-7 minutes, add bay leaf and pepper. Broth should boil until the potatoes are ready - this will take about 20 minutes. Cooked root need to get out of the broth, mash in mashed potatoes - to make it uniform, you can add a little broth.
Wash celery and leek, chop finely, fry in oil until softened, put in broth. Put the chopped tomatoes, carrots, potatoes into this place, cook for 15 minutes.
While everything is cooked, you should prepare the dressing: we dry the flour in a pan, add butter, fry, add 200 ml of broth, mix everything thoroughly to avoid lumps. After boiling pour warm cream, boil again and pour the dressing to the soup.
It will remain to cut the fish steak into comfortable pieces, put in the pan to the remaining ingredients and leave to simmer. The main thing is to ensure that the soup does not boil, namely, languished. After cooking, leave the soup for 30-40 minutes, so that it is present, then reheat and pour into plates. Add the dish can be fresh dill and a thin slice of lemon.
Simple recipe using heads and tail
If you want to cook such a dish, but there are no funds for the purchase of whole salmon, buy a separate head and tails.
Ingredients:
- soup set - 0.5 kg;
- 2 onions;
- 1 carrot;
- 2 tomatoes;
- 5 tbsp. premium wheat;
- 3 bay leaves;
- salt and pepper to taste;
- 10 pieces. black peppercorns;
- 4 liters of water.
The preparation is as follows:
- Products should be rinsed, remove eyes, gills, rinse again, put in a saucepan, pour cold water.
- Put on the stove on a slow fire and bring to a boil. Do not forget to remove the foam.
- After that, you should put onion, pepper and peas in the broth, salt and, reducing the heat, cook for about 25 minutes.
- As soon as the fish is cooked, you need to carefully remove it from the broth, strain the liquid itself and pour it into a clean container. Fish disassembled, separated from the bones.
- Put chopped vegetables in clean broth, boil potatoes until half cooked, then add chopped tomatoes and bay leaves. Leave on fire for another 5-10 minutes.
- Rinse the millet thoroughly, put in the soup and cook until ready. When it is ready, you need to return the fish to the saucepan with the soup, pepper the liquid.
To make the soup tastier, richer, before serving, it must be insisted for 15-20 minutes.
Few secrets
It is very simple to prepare such a soup, however there are several recommendations that will help you master the real art in this matter. Learn these tips:
- With the additional use of tails, fins, heads, the soup will be more nourishing.
- When using the head, it is necessary to remove the gills, otherwise the broth will become cloudy and start to taste bitter.
- To diversify the taste of the product, you can use milk, cream, vegetables, even white wine, and as additional ingredients you can use millet, rice, thin noodles.
- When purchasing salmon, choose a whole carcass better, and cut out a whole fillet from it or disassemble the fish into a soup set.
- When cooking cream soup it is best to keep to the proportion — 100 g of cheese per 1 liter of water. And to emphasize the taste, you should cook croutons from white bread.
Salmon is a fish that is ideal for preparing the first course even for a holiday table. And spoil the taste is very difficult. And if you arm yourself with one of the above recipes and do not forget about the recommendations, you will be able to surprise your family with the divine taste of soup.
