Salmon Wuhu is also called red or amber. It is prepared in the same way as traditional white - from strong broth and a small amount of vegetables.
A distinctive feature of any soup - transparentbroth, to achieve this preferably in the cooking process, avoiding vigorous boiling. It is necessary to cook on medium heat, but always with the lid open. Unlike white fish, salmon has a delicate and light taste and therefore does not require an abundance of spices - it is enough to put bay leaf and some peas in the broth, and crumble fresh greens into the ready soup. The essential components of the soup are potatoes and carrots, no more vegetables should be put. After the salmon soup is cooked, it should be brewed for at least 15 minutes under the lid, and it is best to cover the pan with a large towel. If you want to maximize the taste of the soup to that which is obtained when cooking on a fire in the field, add a few drops of liquid smoke to the dish.
Classic salmon ear. Recipe
На одну небольшую тушку лосося (можно взять один 800 g of soup set and 400 g of salmon fillet) will need: potatoes - 6 tubers, tomatoes - 2 pieces, salmon caviar - 50 g, one onion, butter - small cube, parsley root - 2 pieces, one bay leaf, black pepper - 3-4 peas, fresh greens, salt.
Clean the salmon carcass, wash and separate the fillets.In the boiling water we put the ridge, head, fins and cook for about half an hour. Strain the broth. Cut the potatoes into medium-sized slices, cut the carrots and parsley root into circles, put all the chopped vegetables, whole onion and peppercorns in fish broth and cook for half an hour. Salmon fillet cut into portions and add to vegetables. After 10 minutes, the salmon ear will be almost ready. A few minutes before the end of cooking, add oil, finely chopped tomatoes and bay leaves. After removing from the heat, cover with a lid and wait about 10 minutes. Then add salmon caviar and fresh chopped greens.
Often salmon is bought to from its valuable meat.cook delicious dishes. But do not rush to throw the trim - they can also be used. For example, cook soup. Ear from the heads of salmon turns out delicious and rich, and its preparation is not much different from the usual cooking.
Products:head salmon - two pieces, two onions, carrots - two pieces, potatoes - 6 pieces, one celery root. Seasoning: bay leaf - 4 pieces, nutmeg - half a teaspoon, black pepper - 8 peas, allspice - 4 peas, salt.
Cooking:heads are salmon well washed, if there are gills, then remove them. We put in a pan with water and set on fire. When the broth begins to boil, remove the foam and make less fire. Add onions, one carrot and pea black pepper. Cook your ear on low heat for about an hour. After that, we get the head and completely separate all the flesh from the bone.
Strain the broth, pour back into the pot.Potatoes cut into cubes, three raw carrots grated. Vegetables put in broth and cook for 10 minutes. After adding the flesh of salmon heads, spices, salt and cook for another 10 minutes. Cover the prepared ear with a lid and leave for about 15 minutes.
Salmon Ear Finnish
Finnish fish soup - a traditional dish in Scandinavianand the Baltic countries, it differs from the Russian in that it necessarily contains milk. In Finland, this soup is often prepared for the holidays, and cream is added instead of milk.
Required Products:for one liter of water we take salmon fillet - 300 g, one onion, half a kilogram of potatoes, cream (you can take milk) - two glasses, wheat flour - two spoons, fresh herbs, salt to taste.
Put the water to boil.Cut potatoes into cubes, cut onion into half rings. Vegetables put in boiling water, salt and cook for 10 minutes. Cut the salmon fillet into large pieces, add to the vegetables and cook the same amount. In the cream (or milk), add the flour and beat with a whisk, pour in the ear. As soon as the ear boils, remove from the fire. A Finnish salmon ear should also stand under the hood for some time. Served with fresh herbs, white breadcrumbs or croutons.
