A hearty fish soup combining salmon fillet, potatoes and dill with cream. Its smooth texture and mildly salty, creamy flavor make it warming on cold days and easy to serve at a dinner gathering.
Melt the butter and sauté the finely chopped leek and carrot until softened.
Add the diced potato and fish stock. Bring to a boil, then simmer over low heat until the potatoes are tender.
Add the diced salmon to the soup and cook over low heat for 3–4 minutes, until the fish turns opaque. Do not let it boil, or the salmon may break apart.
Stir in the cream and salt, sprinkle with dill and serve hot.
Allergens: contains fish and milk. Important: Add the salmon to the soup last and do not let it boil; overcooking can make the fish fall apart and turn dry. Check the salmon fillet before serving to make sure no pin bones remain.
Bu tarifi büyük boy tepside iki katına çıkarsam pişirme süresi ne kadar uzar? Pişirme süresi fırın tipine göre değişir mi?
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