Salmon Soup

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

A well-known author once wrote that a perfect fish soup requires, in addition to fish broth, a glass of Chablis. There is no limit to perfection; you can also prepare it entirely with white wine, without fish broth.

Ingredients

Smoked haddock fillet - 21.2 oz
Dry White Wine - 20 fl oz
Cucumber Brine - 3 fl oz
Capers - a pinch
Champignons - 1.8 oz
Garlic - 2 cloves
Carrot - 1 piece
Onion - 1 head
Parsley - 0.7 oz
Paprika - 1 tablespoon
Celery salt - ½ stalks
Lemon - 1 piece
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the fish into portion-sized pieces and place them in the steamer.

Step 2

Chop the carrot, capers, garlic, and celery into tiny cubes and sprinkle them over the salmon.

Step 3

Slice the mushrooms and sprinkle them over the fish.

Step 4

Slice the onion into half-rings and evenly sprinkle it over the fish. Chop the parsley and sprinkle it over the fish as well, then season with salt, black ground pepper, and sweet paprika. Cut the lemon into thin slices and arrange them on top of the fish and vegetables.

Step 5

Mix the wine (it's better to use a bright, aromatic variety like Riesling) with the cabbage brine and fill the steaming pot with this mixture.

Step 6

Cook for ten to fifteen minutes. Remove the fish and vegetables, place them on a plate, and pour the remaining broth made from the fish and wine over them. There will be only a little broth, and it serves more as a sauce in this soup.