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@celcann: Untung udah lepas lama 🫢

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Celluler
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Saturday 08 June 2024 08:51:49 GMT
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FINNISH SALMON SOUP (Lohikeitto) is my favorite thing to make in January. Ingredients • 600g fresh salmon fillet, skin removed, cubed • 4–5 medium potatoes, peeled + cubed • Fish stock (about 2 L water): • 1 large onion (whole) • 1 carrot (whole) • 2 bay leaves • 5 peppercorns • large salmon head + bones (if you have) • salt • 2 leeks (white part only), sliced (up to 3 if small) • 1–2 carrots, sliced • 200 ml heavy cream • 50g butter or olive oil • Bunch of fresh dill, chopped (plus extra to serve) • Salt + white pepper, to taste • Lemon wedges, optional (but highly recommended) Instructions 1. Make the fish stock (45 min): Add salmon head/bones, whole onion, whole carrot, bay leaves, peppercorns, salt + ~2 L water to a pot. Simmer gently 45 minutes (don’t boil). Strain. 2. Sauté the veggies: In a large pot, melt butter (or add olive oil). Sauté sliced leeks + sliced carrots for a few minutes until softened. 3. Add potatoes + stock: Add cubed potatoes, sauté 1–2 minutes, then pour in the fish stock. Bring to a boil, reduce heat, and simmer until potatoes are almost tender. 4. Add salmon: Add salmon cubes and cook 5–7 minutes, just until cooked through (don’t overcook). 5. Make it creamy: Pour in the heavy cream and bring back to a gentle simmer. 6. Finish with dill: Stir in chopped dill, taste, and adjust salt + white pepper. Turn off heat. Serve Hot bowls + extra dill on top + crusty bread. My favorite: squeeze in a lemon wedge right before eating 🍋
FINNISH SALMON SOUP (Lohikeitto) is my favorite thing to make in January. Ingredients • 600g fresh salmon fillet, skin removed, cubed • 4–5 medium potatoes, peeled + cubed • Fish stock (about 2 L water): • 1 large onion (whole) • 1 carrot (whole) • 2 bay leaves • 5 peppercorns • large salmon head + bones (if you have) • salt • 2 leeks (white part only), sliced (up to 3 if small) • 1–2 carrots, sliced • 200 ml heavy cream • 50g butter or olive oil • Bunch of fresh dill, chopped (plus extra to serve) • Salt + white pepper, to taste • Lemon wedges, optional (but highly recommended) Instructions 1. Make the fish stock (45 min): Add salmon head/bones, whole onion, whole carrot, bay leaves, peppercorns, salt + ~2 L water to a pot. Simmer gently 45 minutes (don’t boil). Strain. 2. Sauté the veggies: In a large pot, melt butter (or add olive oil). Sauté sliced leeks + sliced carrots for a few minutes until softened. 3. Add potatoes + stock: Add cubed potatoes, sauté 1–2 minutes, then pour in the fish stock. Bring to a boil, reduce heat, and simmer until potatoes are almost tender. 4. Add salmon: Add salmon cubes and cook 5–7 minutes, just until cooked through (don’t overcook). 5. Make it creamy: Pour in the heavy cream and bring back to a gentle simmer. 6. Finish with dill: Stir in chopped dill, taste, and adjust salt + white pepper. Turn off heat. Serve Hot bowls + extra dill on top + crusty bread. My favorite: squeeze in a lemon wedge right before eating 🍋

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