Fish Soup with Northern Fish, Salmon Roe, and Tomato
⏳ Time
45 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
This recipe was shared with us by chef John Smith.
Ingredients
- Chum Salmon Caviar - 4.6 oz
- Fillet of Sturgeon - 4.9 oz
- Salad Potatoes - 7.1 oz
- Fish Oil - 1 qt
- Sun-Dried Tomatoes - 2.8 oz
- Potato protein - 3.5 oz
- Vegetable Oil - to taste
- Green Butter - to taste
- Salt - to taste
- Green peppercorns - to taste
- Dill - to taste
- Sea urchin roe - 2.8 oz
Step by Step guide
Step 1
Season the salmon roe with salt and pepper, coat in potato starch, and shake off the excess.
Step 2
Fry in a pan until cooked. Cut into 1.5 cm cubes.
Step 3
Cut all the fish into 1.5 cm cubes and boil in salted water.
Step 4
Break the boiled mini potatoes in half and fry in a pan until golden.
Step 5
Cut the tomatoes into 0.5 cm cubes.
Step 6
In a deep plate, layer the potatoes alternately with the fish and roe.
Step 7
In the empty space, drizzle green oil, add the tomatoes, and top with dill leaves.
Step 8
Heat the broth to 176°F.
Step 9
Pour the broth separately into each plate.
Step 10
Serve.
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