John Myers
Rocket Wine Soup with Salmon Topping
The perfect rocket wine soup with salmon topping recipe with a picture and simple step-by-step instructions.
- 1 Handful Rocket, approx. 100 gr.
- 1 small Onion
- 1 small Clove of garlic
- Clarified butter
- 125 ml Black Riesling
- 500 ml Vegetable broth ….. see link below …..
- Black pepper from the mill
- Salt
- Sugar
- 1 piece Egg yolk
- 50 ml Cream
- 80 g Salmon Gravaved
- Espelette pepper
- Wash the rocket, spin dry and cut away the stalks, peel the onion and the garlic and dice very finely.
- Cut the salmon into small strips.
- Heat the butter lard and sauté the onion and garlic cubes until translucent. Deglaze with wine and hot vegetable stock and bring to a boil. Take a small ladle full of broth and let cool a little (we need for the egg yolk). Now add the rocket and simmer gently for another 2 minutes.
- In the meantime, mix the egg yolks with the cream, add the cooled broth and stir. Now pull the soup off the stove and fold in the mixture.
- Put the salmon cubes in the soup cup, sprinkle the hot soup on top and lightly sprinkle with Espelette pepper ….. enjoy your meal …..
- Basic recipe for my “grainy vegetable broth”
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