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
-
200 minAppetizerlime, lemon, fresh coriander, Red pepper, fresh ginger, granulated sugar, frozen scallops, avocado, extra virgin olive oil,ceviche of scallops
-
25 minAppetizerripe roma tomatoes, extra virgin olive oil, bunch onions, fresh basil, Red pepper, tomato juice, lime, avocado,cold tomato soup with avocado
-
70 minAppetizerartichokes, garlic, lemons, thyme, olive oil, spice vinegar, laurel leaf, haricots verts, salt and pepper, shallot, giant camp, fish fond, celeriac, baking flour, peanut oil,artichoke salad with large prawns
-
30 minAppetizerleeks, unsalted butter, sticking potato, chicken fond, fresh cream, tap water, Roquefort blue veal cheese 52,classic leek soup
Nutrition
240Calories
Sodium15% DV360mg
Fat15% DV10g
Protein44% DV22g
Carbs1% DV3g
Fiber20% DV5g
Loved it