Ear soup from coho salmon head with Japanese kelp

6 servings

100 minutes

The recipe is taken from the book "Fish and seafood of Russia". All you need from the fish is the head.

Energy value per serving

• Calories: 70.2
• Proteins: 6.9g
• Fats: 2.1g
• Carbohydrates: 5.7g

Ingredients

• Coho salmon: 1 pc
• Onion: 2 head
• Parsley root: 1 pc
• Parsley stems: to taste
• Bay leaf: 2 pc
• Laminaria japonica: 100 g
• Chives: to taste
• Black peppercorns: to taste

Cooking steps

1. Gradually defrost the kelp.

   Required ingredients:

   • Laminaria japonica: 100 g

2. Cut the salmon head into 6-8 pieces.

   Required ingredients:

   • Coho salmon: 1 piece

3. Pour cold water over the fish, whole onions, parsley root and stems, heat to 80°C, add pepper and bay leaf, reduce heat and simmer for about 1-1.5 hours on low heat depending on the size of the head without letting the broth boil.

   Required ingredients:

   • Coho salmon: 1 piece
   • Onion: 2 heads
   • Parsley root: 1 piece
   • Parsley stems:  to taste
   • Bay leaf: 2 pieces
   • Black peppercorns:  to taste

4. Remove the pot from the heat and let it steep under the lid. Strain the broth. Separate the fish from the bones.

   Required ingredients:

   • Coho salmon: 1 piece

5. Place the fish and seaweed on plates, pour over the fish soup, and garnish with thinly sliced chives.

   Required ingredients:

   • Coho salmon: 1 piece
   • Laminaria japonica: 100 g
   • Chives:  to taste