Summary

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

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Instructions

1. 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).
2. 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.
3. (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.)
4. Then puree with the blender, lathering the soup nicely. Season to taste with salt and sherry.
5. 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!
6. Enjoy your meal, oh yes, don`t forget to dress up in style before you eat.