Fish soup puree
4 servings
30 minutes
Fish puree soup is a refined dish of Russian cuisine that combines the tenderness of fish with a velvety texture. This soup was popular in aristocratic homes where subtle flavor nuances were appreciated. Its base consists of boiled fish infused with the aromas of roots and onions, while a creamy-egg dressing adds softness and richness. The lightness of the soup makes it a great option for an elegant lunch or dinner. It pairs perfectly with fresh bread or croutons, highlighting its gentle taste. Delicate, warming, and nourishing, this puree soup is an excellent choice for the cold season when one seeks comfort and warmth.
1
Finely chop the onion and white roots and sauté in 10 g of oil until cooked; then add flour roasted to a light yellow color, dilute with a glass of water, add the fish, and cook for 15-20 minutes.
- Onion: 10 g
- Root vegetables (soup roots): 10 g
- Butter: 15 g
- Wheat flour: 10 g
- Water: 500 ml
- Fish: 75 g
2
Strain everything through a sieve, add the remaining water, mix, bring to a boil, and season with cream mixed with egg yolk and butter.
- Water: 500 ml
- Cream: 50 g
- Egg yolk: 0.5 piece
- Butter: 15 g
