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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
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Sopa de Salmão com Ervas Finas e Porto Sêco

30 Jan Salmon soup with herbs and white port

Posted at 18:21h in Wild Alaskan Salmon by
Sopa de Salmão com Ervas Finas e Porto Sêco

Salmon soup with herbs and white port

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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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