John Myers
Contents
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Ingredients
For the fish stock:
- 2 kg Salmon carcasses
- 2 Pc. Spring onions
- 2 Pc. Celery sticks
- 4 Pc. Onions
- 2 Pc. Fennel bulbs
- 2 Pc. Organic lemons
- 12 Pc. Black peppercorns
- 4 Pc. Bay leaves
- 200 ml White wine
- 200 ml Noilly Prat
- 1 shot Ouzo
- 2 tbsp Salt
- 1,8 liter Water
For the fish soup:
- 4 Pc. Garlic cloves
- 6 Pc. Tomatoes
- 2 Pc. Leek
- 6 Pc. Carrots
- 2 Pc. Fennel bulbs
- 4 tbsp Olive oil
- 2 tbsp Tomato paste
- 200 ml White wine
- 1 shot Vermouth
- 1 shot Ouzo
- 1200 ml Fish stock
- 100 g Butter
- 8 Pc. Bay leaves
- 2 bunch Dill
- Parsley
- Saffron
- 1 tsp Sweet paprika
- Salt
- Pepper
- Chili
- 12 Pc. Red prawns
- 1 Pc. Skrei fillet
For the tomato bread:
- 100 g Tomatoes dried in oil
- 350 g Wheat flour type 550
- 100 g Wheat flour type 1050
- 1 packet Dry yeast
- 1,5 tsp Salt
- 270 ml Water
For the herb butter:
- 125 g Butter at room temperature
- 2 Pc. Garlic cloves pressed
- 2 Pc. Rosemary sprigs
- 1 bunch Fresh smooth parsley
- Salt
Instructions
For the fish stock:
- Soak the carcasses under running water until the water runs clear. Divide into large pieces. Chop the vegetables. Wash and peel the lemons.
- Put all ingredients in a saucepan, bring everything to a boil and then simmer gently for 45 minutes. Remove foam again and again with a trowel. Sieve everything and let it cool down.
For the fish soup:
- Set aside half a stick of leek, 2 carrots and half a fennel bulb for the garnish. Chop the remaining vegetables and fry them in olive oil (only add the tomatoes a little later). Add tomato paste and roast a little. Deglaze with all liquids, bring to the boil.
- Add butter, all aromatics and herbs. Cook for 15 minutes, then season with salt, pepper, chilli and ouzo and add a little saffron.
- Chop the fish fillet, fry briefly with the red prawns in herb butter (see below) and set aside.
- Cut the remaining carrots, fennel and leek into fine strips, fry them briefly in olive oil, season with salt and pepper. Sieve the soup and season again.
- Arrange the vegetables in the middle, place pieces of fish and shrimp around them, pour the hot soup over them and garnish with parsley.
For the tomato bread:
- Drain the sun-dried tomatoes, catching the oil, and cut into fine strips.
- Mix the flour, yeast and salt in a bowl, add water and oil and knead with the dough hook first on the lowest, then for 5 minutes on the highest level. Dust the dough with flour, cover and let rise in a warm place for about 60 minutes.
- Knead the dough again, knead in the tomato strips, dust the dough with flour, shape into two elongated rolls and place on a baking sheet lined with baking paper and cover. Let rise for 30 minutes and preheat the oven to 230 degrees circulating air.
- Cut the rolls at an angle about 0.5 cm deep several times with a saw knife and brush them with water. Bake for 10 minutes first, then reduce the temperature to 180 degrees, bake for 15 to 20 minutes.
For the herb butter:
- Mix everything in a large, deep plate with a disposable glove, pour into a bowl and let cool in the refrigerator.
Nutrition
Serving: 100gCalories: 16kcalCarbohydrates: 0.7gProtein: 0.2gFat: 0.1g
