Description
This soup – lohikeitto in Finnish- is a festive dish. But in fact, nothing will prevent you cook it at least every day. Calacatta often called Finnish fish soup, but we all know that fish soup and the ear are two totally different things! It would seem that the salmon and cream incompatible products, but this combination creates a completely new and unique taste!
Ingredients
-
Flour
1 Tbsp
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Cream
200 ml
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Black pepper
6 piece
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Potatoes
4 piece
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Onion
1 piece
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Salmon
400 g
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Water
1.5 l
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Salt
2 tsp
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Butter
30 g
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Dill
0.333 coup
Cooking
We need: love for our cause and a little patience!
Carve the fish into fillets. Cook the clear broth from the tail, adding coarsely chopped onions, peppercorns.
Meanwhile, cut slices of salmon,
fine julienne katolicky.
With a slotted spoon to catch the fish from the broth, onions and peppers.
Then put the sliced potatoes, reduce the heat and cook from the moment of boiling for 5 minutes.
Fillet pieces dipped in soup and cook for another 10 minutes after boiling.
Mix flour with cream until smooth.
At constant stirring pour in the soup. Warm on low heat. Are unable to photograph the second pair of hands there! :-D
Bring the soup to a better taste with salt and pepper. Season with butter and parsley! The heavier will be the cream, the more viscous will be the soup. It is believed that 20% better, I made 10% and have not regretted. The soup turned out creamy with a delicate flavor, not greasy. Thin, which I loved!
Bon appetit!
Calacatta is a good alternative to the classic ear!
They say that this soup should infuse, it is especially delicious a day after cooking. The taste is awesome. Try it! Your domochadtsy will never guess that you added the ear in the milk. They will ask: "Oh, and what is the ear?". And you make a smart face and say: this is not an ear, and Finnish soup Calacatta.
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