Northern fish soup with salmon milt and tomato
4 servings
45 minutes
Tunguska brand chef Nikolay Bobrov shared the recipe with us.
Calories256.3kcal
Proteins21.1grams
Fats6.2grams
Carbohydrates29.2grams
Coho (silver) salmon
130
g
Boiled potatoes
200
g
Fish stock
1.2
l
Tomato concasse
80
g
Potato starch
100
g
Vegetable oil
to taste
Herb butter
to taste
Salt
to taste
Black peppercorns
to taste
Dill
to taste
1
Salt and pepper the salmon milk, coat it in potato starch, and shake off the excess.
- Fish milt (soft roe): 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.
- Vegetable oil: to taste
3
Cut all the fish into 1.5 cm cubes and boil in salted boiling water.
- Coho (silver) salmon: 130 g
- Whitefish (sig) fillet: 140 g
- Fish stock: 1.2 l
4
Boil mini potatoes, cut them in half, and fry in a pan until golden brown.
- Boiled potatoes: 200 g
5
Cut the tomatoes into cubes with a side of 0.5 cm.
- Tomato concasse: 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.
- Herb butter: to taste
- Tomato concasse: 80 g
- Dill: to taste
8
Heat the broth to a temperature of 80 degrees.
- Fish stock: 1.2 l
9
Pour separately into each plate.
- Fish stock: 1.2 l
10
To serve.
