Cucumber Soup and Salmon

by Editorial Staff

Summary

Prep Time 2 hrs
Cook Time 30 mins
Total Time 3 hrs 50 mins
Course Soup
Cuisine European
Servings (Default: 5)

Ingredients

Ingredients for the soup:

  • 5 cucumber (s)
  • 2 large onions
  • 5 tablespoon olive oil
  • 50 ml water
  • Poultry broth, granulated
  • 250 ml cream
  • 2 packs cream cheese
  • salt and pepper
  • Curry powder
  • Garam Masala
  • 1 lemon (s), juice it
  • 1 ½ tablespoon mirabelle jam or apricot jam
  • 5 skinless salmon fillet (s)
  • 5 teaspoons crème fraîche
  • 1 bed cress

Ingredients for the baguette:

  • 250 g wheat flour type 550
  • 160 ml water, lukewarm
  • 5 g salt
  • 10 g fresh yeast or 3 dry yeast
  • Flour for dusting
Cucumber Soup and Salmon
Cucumber Soup and Salmon

Instructions

  1. For the soup, peel the onions and the cucumber and cut into cubes. Sweat the onions in 4 tablespoons of olive oil and then add the cucumber cubes. Stir, add the water, add a little salt and let everything simmer over a medium heat for 8-10 minutes.
  2. Remove the saucepan from the hotplate and puree the soup with a blender. Then put the pot back on the hotplate and add the cream and cream cheese. When the cream cheese in the soup is completely melted, season well with the granulated stock, pepper, curry, garam masala, lemon juice and the jam.
  3. Now dice the salmon fillets, season with salt, drizzle with lemon juice and fry them in 1 tablespoon of olive oil in the pan so that the fillets are crispy on the outside and glassy on the inside.
  4. Then arrange the hot soup on the plate, add 4 salmon cubes to the soup per plate and garnish with a teaspoon of crème fraîche and a little cress.
  5. For the baguette, knead all the ingredients into a dough with a spoon until you have a firm dough, so do not knead for too long. Then sprinkle the flour over the dough and let the dough rest for 20 minutes in a bowl, covered with a clean tea towel.
  6. After 20 minutes, lay out the dough in a square shape with your hands, do not use a rolling pin. Then fold one corner of the rectangle to the center at a time. The first corner covers the second, the third corner covers the first two and finally the last corner covers all corners that have been driven in so far. Now put the pastry packet with the folded sides down in a bowl and cover it for another 20 minutes. Repeat the step of spreading, folding and walking twice more so that the dough will rise for a total of 80 minutes.
  7. Now preheat the oven to 240 ° C top / bottom heat. Now spread the dough out on the work surface again with your hands and then roll it up.
  8. Place the dough roll with the seam down on a baking sheet lined with baking paper and make a couple of diagonal cuts at the top with a serrated knife. This is how the bread gets its typical appearance. Before you put it in the oven, brush the rolling pin with a little water and dust it with flour.
  9. Bake the baguette in the preheated oven for 15-20 minutes.
  10. Jorita prepared this recipe as a starter in the program “The Perfect Dinner” - Day 3 from Erfurt - on Wednesday, 03.03.21.

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