Turbot Cream Soup with Salmon Dumplings
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g butter
- 4 shallot (s)
- 2 cloves garlic)
- 2 tablespoon flour
- 0.25 liter ¼ white wine
- 1 cup cream
- 750 ml fish stock, (turbot)
- salt and pepper
- 150 g salmon fillet (s), frozen
- 2 tablespoon sherry
Print Recipe
Pin Recipe Instructions
- Thaw the frozen salmon fillet in cold water for approx. 5-10 minutes, cut into cubes, season with salt and pepper and mix with 2-3 tablespoons of cold cream in a mixer or moulinette to make a salmon farce and place in the refrigerator, covered with foil (Allow fresh salmon fillet to freeze beforehand).
- Dice the shallots and sauté together with the garlic in the butter until translucent. Dust with the flour, sweat a little and deglaze with the white wine and the remaining cream. Fill up with the fish stock and simmer for at least ½ hour over low heat.
- (I made the fish stock after filleting a whole turbot from the leftovers, i.e. the head, bones and fins, and frozen it in portions.)
- Then puree with the blender, lathering the soup nicely. Season to taste with salt and sherry.
- Finally, form dumplings from the salmon farce with two teaspoons and let simmer in the hot soup for about 10 minutes, do not boil any more!
- Enjoy your meal, oh yes, don`t forget to dress up in style before you eat.
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