Filter
Reset
Sort ByRelevance
John Mark
'tea' from fish broth with salmon and shrimps
A tasty recipe. The starter contains the following ingredients: fish, fennel, celery, garlic, dry white wine, fish fillet (380 ml), salt and pepper, Japanese soy sauce, lemon juice, cocktail shrimp (125 g), Scottish salmon fillet and cress.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut fennel and celery into large pieces. Garlic peel and halve. Place fennel, celery and garlic in a soup pot. Add wine, fond and 4 dl of water and bring to a gentle start. Leave the broth covered for approx. 20 minutes. Broth over another large pan seven (vegetables are no longer used). Broth to taste with salt, pepper, soy sauce and possibly some lemon juice. Let the broth cool down quickly and keep it covered in a refrigerator until use.
-
Heat the broth again. Cut shrimp into small pieces, cut salmon into small pieces. Cut cress and mix with shrimps and salmon. Spread the fish garnish over four deep plates. Pour hot stock in a teapot. Place plates on the table, then pour over the stock.
Blogs that might be interesting
-
55 minAppetizerpepper, lemon juice, olive oil, peppers, red, seafood,roasted paprika with seafood -
40 minAppetizerromatomat, onion, traditional olive oil, garlic, tomato paste, wheat flour, vegetable stock of tablet, half-to-half-chopped, dried nutmeg, granulated sugar, fresh flat parsley, fresh basil,clara's tomato soup -
20 minAppetizerwater, lemon juice, sugar, vinegar, cucumber, capers, dill, mayonnaise, cocktail shrimp, Dutch shrimp, smoked salmon,salmon bonbon with dill mayonnaise -
35 minAppetizerpotatoes, onion, Red pepper, Yorkham, lettuce, olive oil, Red wine vinegar, fresh Provencal herbs, salt and pepper,lettuce with grilled potatoes and yorkhampakketje
Nutrition
240Calories
Sodium15% DV360mg
Fat15% DV10g
Protein44% DV22g
Carbs1% DV3g
Fiber20% DV5g
Loved it