2020-08-13 / test@t
Capelin caviar soup
There is an opinion: the broth should be cooked from white, not red fish. Broth cooked on pike perch or cod tastes thinner and more delicate, and salmon give the liquid a too specific fishy taste. It is good to cook any dishes on "white" broth, and salmon is suitable only for soups with pink salmon, salmon or trout. In any case, capelin caviar will not be superfluous in the fish soup. It will give him the right salinity and an interesting consistency.
- fillets of white fish, such as pike perch or fish scraps - 300 g
- medium carrots - 1 pc.
- potatoes - 2-3 pieces
- medium-sized onions - 1 pc
- capelin caviar - 200 g plus for serving
- milk - 200 ml
- egg - 1 pc
- green onions
- hot peppers optional - 1/2 pc
STEP-BY-STEP COOKING RECIPE
Boil the broth from fillets or cuttings in 1.2 liters of water. Strain it.
Cut carrots and potatoes into medium cubes. Cut the onion in half. Add vegetables to broth. Cook until the potatoes are ready. Remove the bow.
Peel the capelin caviar from the film, beat with a fork in a bowl, add to the soup and stir quickly.
Add 150 ml of milk and bring to a boil.
Beat the egg with 50 ml of milk. And in a thin stream, stirring the soup, add to the pan. Remove from heat and leave for 10-15 minutes.
Finely chop the green onion. Finely chop the pepper if desired (with or without seeds). Pour the soup into bowls, put caviar in each spoon. Sprinkle with onion and pepper. Serve immediately.