John Myers
Salmon and Lobster Cream Soup
The perfect salmon and lobster cream soup recipe with a picture and simple step-by-step instructions.
- 375 g Salmon waste
- 1 Pc. Onion
- 1 Pc. Bay leaf
- 1 pinch Salt
- 0,5 liter Water
- 1 pinch Peppercorn white
- 500 g Salmon fresh
- 2 tbsp Butter
- 1 tbsp Flour
- 125 ml Cream
- 125 ml Creme fraiche Cheese
- 1 Msp White milled pepper
- 1 Msp Saffron powder
- 2 Pc. Lobster tail
- First, rinse the salmon waste with cold water. Then peel and quarter the onion and simmer for 30 minutes together with the salmon waste, bay leaf, salt, water and peppercorns.
- Then pour the brew through a sieve into a saucepan. Wash the fresh salmon and place in the fish stock. Cover and let stand over low heat for approx. 12 to 15 minutes.
- Remove the skin and bones from the fish and tear it into pieces. Measure 3/8 liter of the fish stock and pour through a sieve. Heat the butter in a saucepan and fry the flour while stirring. Gradually add the fish stock and slowly deglaze the whole thing. Then add the cream and creme fraiche.
- Season to taste with salt, pepper, saffron and lemon juice. Bring the soup to a boil and then remove it from the stove. Bring the lobster to a boil, then peel and fry in butter. Add the salmon and lobster to the finished soup. The soup can be served in pre-warmed cups.
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