Smoked fish soup with pear, turnip and gorgonzola
9 servings
40 minutes
Smoked fish soup with pear, turnip, and gorgonzola is an unusual blend of traditional European flavors with hints of modern gastronomic art. Its roots trace back to the rich fish soups of northern Europe, where smoked fish adds depth to the flavor. The delicate pear brings a light sweetness that softens the intense smoky aroma, while the turnip gives the dish an earthy texture. The final touch is the piquant gorgonzola, which melts in the hot broth, making the taste even more expressive and multifaceted. This soup is not just a meal but a true journey through flavor nuances that reveals a balance between sweetness, saltiness, and smoky aroma.
1
Boil fresh and smoked fish heads (spine and tail))) for 20 minutes with bay leaf and peppercorns. Remove the fish from the broth and let it cool.
- Salmon (red fish) heads and trimmings: 700 g
- Smoked pink salmon heads and collars: 300 g
- Black peppercorns: to taste
- Bay leaf: 2 pieces
2
Add diced turnip, onion, grated carrot, and celery (stalk) to the broth, boil for 5 minutes, then add peeled and diced pear and a few sprigs of thyme - cook for another 3 minutes.
- Turnip: 4 pieces
- Onion: 1 piece
- Carrot: 3 pieces
- Celery: 3 stems
- Pears: 4 pieces
- Fresh thyme: 3 stems
3
Cut 2 large tomatoes into cubes and add to the soup, then after 3 minutes add pieces of fish. That's it — the soup is ready.
- Tomatoes: 2 pieces
- Salmon (red fish) heads and trimmings: 700 g
- Smoked pink salmon heads and collars: 300 g
4
Serve Gorgonzola in portions on plates, for those who don't like it — sour cream/cream.
- Gorgonzola cheese: to taste