Salmon Fish Soup
4 servings
60 minutes
A dish from the new Russian cuisine restaurant Grand Cafe (Tver). An excellent basic recipe for a thick fish soup - with processed cheese, potatoes and other vegetables for satiety, thyme and white wine for flavor. Whether this technological solution belongs to Russian cuisine is debatable, but in fact this recipe has absorbed everything that can make any fish soup more beautiful and delicious. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides". Grand Café Restaurant.
1
For the fish soup base, sauté chopped leeks in vegetable oil, then add white wine and evaporate. Pour in the broth and add chopped potatoes.
- Leek: 120 g
- Vegetable oil: 80 ml
- White wine: 20 ml
- Fish stock: 800 ml
- Potato: 80 g
2
Boil the potatoes until cooked. Then add the melted cheese, dissolve it, and add garlic. Blend everything together. Then add thyme sprigs.
- Potato: 80 g
- Processed cheese: 160 g
- Garlic: 2 g
- Thyme: 2 sprigs
3
For the fish soup, slice the leek into rings, halve the cherry tomatoes, cube the potatoes medium-sized, and slice the carrot into rounds. Lightly sauté everything in oil.
- Leek: 120 g
- Cherry tomatoes: 100 g
- Potato: 80 g
- Carrot: 40 g
- Vegetable oil: 80 ml
4
Add diced salmon fillet and sauté. Pour in the fish broth, add peas, and simmer.
- Salmon: 200 g
- Fish stock: 800 ml
- Frozen green peas: 40 g
5
Serve with greens, cream-filled profiteroles, caviar, and dill oil.
- Fresh herbs: 60 g
- Sour cream: 60 g
- Pike roe: 20 g
- Dill oil: to taste