You will need to purchase 500gms of fish trimmings and 500 gm of fresh fish meat .....Traditionally only white fleshed fish are used ...When I was growing up on my parents farm in Jeeralang Junction ..Gippsland..Victoria...we used carp !!!!...What`s the big deal ? No difference in the earthy taste of carp and that of expensive truffle.
So boil your trimmings in 8 cups of water along with 1 onion peeled and finely sliced , season with salt and pepper .
Simmer for 40 minutes
Strain .
Into strained stock add another sliced onion , 2 bay leaves ,2 large potatoes peeled and cut into bite sized pieces along with a handful of freshly chopped flat leafed parsley .
Simmer for 20 minutes .
Gently lower the fish meat cut into serving pieces and simmer for another 10 minutes.
Add 1 tbs of butter
2 tbs of chopped dill.
Spoon into warm soup bowls and garnish with thin slices of lemon.
P.S
I use salmon heads for the stock and salmon meat for the broth ....
So boil your trimmings in 8 cups of water along with 1 onion peeled and finely sliced , season with salt and pepper .
Simmer for 40 minutes
Strain .
Into strained stock add another sliced onion , 2 bay leaves ,2 large potatoes peeled and cut into bite sized pieces along with a handful of freshly chopped flat leafed parsley .
Simmer for 20 minutes .
Gently lower the fish meat cut into serving pieces and simmer for another 10 minutes.
Add 1 tbs of butter
2 tbs of chopped dill.
Spoon into warm soup bowls and garnish with thin slices of lemon.
P.S
I use salmon heads for the stock and salmon meat for the broth ....
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