Ingredients
- 500 ml Fish broth
- 4 things. Potatoes
- 2 pcs. Carrot
- 3 tbsp. l Olive oil
- Bulb onions
- Celery stalk
- fennel
- 1 clove Garlic
- 300 g Salmon
- 500 ml Cream
- 1 PC. Leek
- Dill
- salt
Directions
Steps
1 Done | We chop large potatoes and carrots and boil half in 500 ml of fish broth. We cut the fish with an average cube, lower it into the broth, boil it. |
2 Done | Arbitrarily chop the onion, put it in red-hot olive oil, fry. Add the coarsely chopped half of fennel and half of the celery stalk. Add pre-chopped carrots and potatoes, simmer. Pour in a little fish stock, add chopped garlic. |
3 Done | Pour into cream 22% cream, bring to a boil. Grind with a blender. |
4 Done | Combine the cream base and fish broth, boil. |
5 Done | Add chopped leek and chopped dill. Salt, bring to a boil. Boil for 30 seconds and serve. Bon Appetit! |
