Soups

Pink salmon head


Ingredients for making pink salmon fish soup

  1. Pink salmon heads 3 pieces
  2. Pink salmon tails 3 pieces
  3. Potato 6 pieces (medium)
  4. Carrot 1 piece (large)
  5. Onion 1 piece (large)
  6. Dried herbs (dill and parsley) to taste
  7. Salt to taste
  8. Ground black pepper to taste
  • Main Ingredients: Pink Salmon, Potato, Onion, Carrot
  • Serving 6 servings

Inventory:

Saucepan, sieve, kitchen knife, cutting board, ladle, slotted spoon.

Cooking fish soup from the head of pink salmon:

Step 1: boil the fish.


First, the heads and tails need to be thawed and rinsed. Be sure to remove the gills, but you can leave your eyes at will.
Put the prepared parts of the fish in a saucepan, pour clean water and bring to a boil over high heat. Reduce power and cook heads and tails for 20 minutes.
If desired, you can add allspice and bay leaf for flavor.
As soon as the heads and tails of pink salmon are cooked, remove them from the broth, wait until they cool, and then disassemble, removing all unnecessary (bones and skin) and leaving only meat.

Step 2: prepare the vegetables.


In the meantime, cook the broth, prepare the vegetables. Rinse carrots and potatoes, peel and rinse with warm running water again.
Peel the onions and rinse with cold water.
Dice all the vegetables. But if desired, carrots can be grated on a medium grater.

Step 3: cook the ear from the head of pink salmon.


When the fish is cooked, the resulting broth needs to be filtered through a sieve or several layers of gauze, then the soup will turn out transparent and mouth-watering.
Return the fish stock to the fire, add the potatoes to it and boil it. Then throw onions and carrots there, bring to a boil again. After salt, pepper, add dried herbs, reduce heat and cook for 10 minutes or until potatoes and carrots are tender.
When the soup is ready, remove it from the heat, add slices of previously cooked fish and serve the finished dish to the table!

Step 4: serve the ear from the head of pink salmon.


The pink salmon head is served as the first course for lunch. If desired, you can add to it a slice of lemon, sprigs of fresh herbs and sour cream. And be sure to offer fresh fragrant bread to the soup.
Enjoy your meal!

Recipe Tips:

- In summer, instead of dried herbs, you can add fresh.

- For the preparation of this soup, pink salmon ranges are also suitable, along with their heads.