Clean and cut the leek, celery, onion and carrot into julienne.
Put the vegetables with the fish stock and tomato puree in a
soup kettle. Let it boil for about twenty minutes.
Lower the heat and add the fresh salmon slices. Season with
pepper, salt and a pinch of cayenne pepper.
When the salmon is cooked, blend the soup and press it
through a sieve. Make a roux of butter and flour and add the
bisque spoon by spoon. The result should be a thick, fibre-free
soup. Mix cream and saffron and stir this into the soup off the
heat.
Chop smoked salmon. Fry croutons in olive oil. Pick the
watercress.
ingredients - info
fresh salmon
smoked salmon
leek
onion
carrot
celery
fish fumet
cream
butter
plain flour
In the soup plate: a dash of Cognac, a dollop of whipped
cream, a few crunchy croutons, shreds of smoked salmon and
tufts of watercress. Finish off with dried seaweed, if available.
Serve the plates as in the picture and pour the soup from a
coffee pot at the table.
salmon bisque with saffron
saffron
tomato puree
chives
cayenne pepper
salt & pepper
dried seaweed
stale bread
olive oil
cognac
watercress
taste and tradition
the fiery passion
Clean and cut the leek, celery, onion and carrot
into julienne. Put the vegetables with the fish
stock and tomato puree in a soup kettle. Let it
boil for about twenty minutes.
Lower the heat and add the fresh salmon slices.
Season with pepper, salt and a pinch of
cayenne pepper.
When the salmon is cooked, blend the soup
and press it through a sieve. Make a roux of
butter and flour and add the bisque spoon by
spoon. The result should be a thick, fibre-free
soup. Mix cream and saffron and stir this into
the soup off the heat.
Chop smoked salmon. Fry croutons in olive oil.
Pick the watercress.
ingredients - info
fresh salmon
smoked salmon
leek
onion
carrot
celery
fish fumet
cream
butter
plain flour
In the soup plate: a dash of Cognac, a dollop
of whipped cream, a few crunchy croutons,
shreds of smoked salmon and tufts of
watercress. Finish off with dried seaweed, if
available.
Serve the plates as in the picture and pour the
soup from a coffee pot at the table.
salmon bisque with
saffron
saffron
tomato puree
chives
cayenne pepper
salt & pepper
dried seaweed
stale bread
olive oil
cognac
watercress
taste and tradition
the fiery passion
