Tender Trout Cream Soup with Shrimp
⏳ Time
35 minutes
🥕 Ingredients
12
🍽️ Servings
5
Description
WARNING! Do not substitute fresh trout with salmon or lightly salted fish. When serving, you can garnish with a couple of drops of olive oil and lime juice — this will add interesting notes in combination with the delicate trout.
Ingredients
- Fillet of Sturgeon - 12.3 oz
- Onion - 1 head
- Potato - 10.6 oz
- Butter - 1 tablespoon
- Vegetable Oil - 3 tablespoons
- Cream 22% - 7 fl oz
- Water - 3 cups
- Salt - to taste
- Ground Black Pepper - to taste
- Meyer Lemon Juice - 2 teaspoons
- Paprika - a pinch
- Shrimp - 15 pieces
Step by Step guide
Step 1
Take a medium pot and coat the bottom with vegetable oil, add melted butter and stir constantly until boiling.
Step 2
Add finely chopped onion, sauté over medium heat until it becomes soft. Add water and bring to a boil.
Step 3
Add finely chopped potato. Cover with a lid and cook until done.
Step 4
Add the diced trout to the pot and cook for about 3–5 minutes. Then pour in the cream. Add salt and pepper.
Step 5
Stir in the lemon juice and blend the soup using an immersion or regular blender.
Step 6
When serving, add 3–5 shrimp and a little paprika to the center of each portion.
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