Salmon soup with herbs and parsley cream

Ingredients for Salmon soup with herbs and parsley cream

Instructions for Salmon soup with herbs and parsley cream

To prepare the Salmon soup with herbs and parsley cream recipe, please follow these instructions:

The shallots are peeled and cut into thin boats, from top to root. Fish, white wine, vinegar, mustard and peppercorns are boiled. The salmon is poached (cooked gently) in this layer, remember to remove any foam from the salmon during cooking, so that the fund is kept ready. When the salmon pieces have finished (it must be solid) they are picked up and the layer is sieved, preferably through a damp cloth. The scallops are removed from the cloth and stored, the rest is discarded. The sifted layer is seasoned with salt and now the soaked house blister is added while stirring.

In a foil tray pour a thin layer of spoon, pour the mold into the freezer for a moment until the layer is stiffened, then put one layer of cold salmon pieces into the foil tray and then one layer of mustard onion then put one layer of salmon pieces and finally finish with the scallops. The jam is now in the refrigerator and stiffens.

Pressed herbs: The herbs are peeled and cut into match size, the herbs are lightly sprinkled with oil with a crushed garlic sauce. The herbs are sautées (cooked without coloring) until they are finished. The herbs are squeezed in small round molds and placed on a suction surface (paper napkin or kitchen roll) to remove excess oil. The herbs are cooled off and before they are squeezed, they are pressed an extra time. Herbs can be served both cold or hot.

Parsley Flour: Boil the whipped cream and add the rinsed and pickled parsley, blend with spelled blender and season with salt, pepper and a little lemon juice. The parsley cream can be served hot or cold as the pressed herbs.

Aim: Cut the sliced ​​in slices (with a thin and sharp knife), arrange the herbs on the plate and pour a tablespoon of parsley on the plate.