Salmon Head Soup with Japanese Kelp
⏳ Time
1 hour 1 hour
🥕 Ingredients
8
🍽️ Servings
6
Description
This recipe is adapted from a popular seafood cookbook. Only the head of the fish is needed.
Ingredients
- Chum Salmon Caviar - 1 piece
- Onion - 2 heads
- Parsley - 1 piece
- Parsley - to taste
- Bay leaf - 2 pieces
- Japanese kelp - 3.5 oz
- Chives - to taste
- Green peppercorns - to taste
Step by Step guide
Step 1
Gently thaw the kelp.
Step 2
Cut the head of the sockeye salmon into 6 to 8 pieces.
Step 3
Cover the fish, whole onions, parsley root, and stems with cold water, heat to a temperature of 80°C (176°F), add pepper and bay leaf, reduce the heat, and simmer for about 1 to 1.5 hours over low heat, depending on the size of the fish head, without allowing the broth to boil.
Step 4
Remove the pot from the heat and let it steep covered. Strain the broth. Separate the fish soup, removing the meat from the bones.
Step 5
Arrange the fish and kelp on plates, pour the fish soup over them, and garnish with finely sliced chives.
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