Cream of Salmon Soup w/ Salmon Crackling
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Recipe Introduction
Roasted salmon skin, like pork skin, makes a marvelously delicious, crisp and crunchy version of crackling.
Recipe Link: http: List of Ingredients
4 cups fish stock
3/4 cup mixed vegetable juice, such as V8
1 garlic clove, crushed
4 bay leaves, fresh or dry
1 tablespoon sweet paprika
1 tablespoon fennel seeds
Thinly peeled rind and juice of 1 lemon
12 ounces salmon fillet, skin on
1/4 cup dry sherry
1/3 cup heavy cream
1/4 cup freshly grated Parmesan cheese, to serve
A nonstick baking sheet
Put the fish stock, vegetable juice, garlic, bay leaves, paprika, fennel seeds and lemon rind in a saucepan. Add the salmon and bring to a boil. Immediately remove from the heat and let cool. Lift the salmon out of the pan onto a plate and remove the skin.
Put the salmon flesh in a blender. Strain the stock and pour about 1 1/2 cups over the salmon. Blend until absolutely smooth.
Pour into the rinsed out pan and stir in the remaining stock and lemon juice to taste. Bring to a boil and simmer for about 10 minutes to reduce a little. Stir in the sherry and cream, then taste and adjust the seasoning. Serve hot with crisp salmon crackling (see directions below) and grated Parmesan. Serves 4.
Salmon Crackling: For a delicious, crisp, crunchy topping, scale the salmon and remove the skin before making the soup. Stretch the skin out flat on a wooden board, then cut the skin into thin strips using a sharp knife. Arrange on an oiled baking sheet and cook in a preheated oven at 375 degrees for about 15 minutes or until it is very crisp and crunchy.
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