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For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547<br /> Fax:+34 93 589 7051

E-mail: [email protected]<br /> Web: www.alaskaseafood.org

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Sopa de Salmão com Ervas Finas e Porto Sêco

Salmon soup with herbs and white port

Sopa de Salmão com Ervas Finas e Porto Sêco

Salmon soup with herbs and white port

Course Starters
Alaska Product Alaska Wild Salmon
Servings 4

Ingredients
  

  • 4 kg Alaska salmon bones and heads
  • 8 l water
  • 2000 g vegetables for stock
  • 8 g salt
  • lemon verbena to taste
  • 4 piece of star anise
  • 8 tbsps oil

Soup:

  • 20 chopped shallots
  • 300 g butter
  • 8 dl white wine
  • 4 l Alaska fish stock
  • 400 g leeks
  • parsley cream, salt, white port and aromatic herbs to taste
  • 400 g tomatoes
  • 400 g carrots
  • Salmon stock

Instructions
 

Salmon stock:

  • Put the vegetables and star anise into a pot with oil, add the Alaska salmon, stir and add the water.
  • Simmer on a slow heat for about an hour.
  • Strain carefully through a fine sieve, so as not to cloud the stock too much.

Soup:

  • Sauter the shallots with butter, add the white wine and an equal quantity of fish stock. Reduce by half.
  • Add the rest of the fish stock and boil the vegetables in it, as well as the Alaska salmon.
  • Carefully remove and plate to taste.
  • A little whipped cream can be added at the last moment.
  • Perfume with dry white port.
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