Northern fish soup with salmon milt and tomato

4 servings

45 minutes

Tunguska brand chef Nikolay Bobrov shared the recipe with us.

Energy value per serving

• Calories: 256.3
• Proteins: 21.1g
• Fats: 6.2g
• Carbohydrates: 29.2g

Ingredients

• Coho salmon: 130 g
• Whitefish fillet: 140 g
• Boiled potatoes: 200 g
• Fish broth: 1.2 l
• Concassé tomatoes: 80 g
• Potato starch: 100 g
• Vegetable oil: to taste
• Green oil: to taste
• Salt: to taste
• Black peppercorns: to taste
• Dill: to taste
• Fish milk: 80 g

Cooking steps

1. Salt and pepper the salmon milk, coat it in potato starch, and shake off the excess.

   Required ingredients:

   • Fish milk: 80 g
   • Salt:  to taste
   • Black peppercorns:  to taste
   • Potato starch: 100 g

2. Fry in a pan until cooked. Cut into cubes with a side of 1.5 cm.

   Required ingredients:

   • Vegetable oil:  to taste

3. Cut all the fish into 1.5 cm cubes and boil in salted boiling water.

   Required ingredients:

   • Coho salmon: 130 g
   • Whitefish fillet: 140 g
   • Fish broth: 1.2 l

4. Boil mini potatoes, cut them in half, and fry in a pan until golden brown.

   Required ingredients:

   • Boiled potatoes: 200 g

5. Cut the tomatoes into cubes with a side of 0.5 cm.

   Required ingredients:

   • Concassé tomatoes: 80 g

6. Layer the potatoes alternately with fish and milk in a deep plate.

7. Pour green oil into the free space, place the tomatoes, and top with dill leaves.

   Required ingredients:

   • Green oil:  to taste
   • Concassé tomatoes: 80 g
   • Dill:  to taste

8. Heat the broth to a temperature of 80 degrees.

   Required ingredients:

   • Fish broth: 1.2 l

9. Pour separately into each plate.

   Required ingredients:

   • Fish broth: 1.2 l

10. To serve.