Turbot cream soup with salmon dumplings

Ingredients for 4 servings:

• 100 g butter
• 4 shallots
• 2 garlic cloves
• 2 tbsp flour
• ¼ liter white wine
• 1 cup of cream
• 750 ml fish stock (turbot)
• salt and pepper
• 150 g salmon fillet(s), frozen
• 2 tbsp sherry

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

You’d have to dress up for this soup…

Thaw the frozen salmon fillet in cold water for about 5-10 minutes, cut into cubes, season with salt and pepper, and blend with about 2-3 tablespoons of cold cream in a blender or food processor until a salmon farce is formed. Cover with foil and refrigerate (fresh salmon fillet should be partially frozen first). Dice the shallots and sauté them in the butter with the garlic until translucent. Dust with flour, sweat slightly, and deglaze with the white wine and the remaining cream. Add the fish stock and simmer over low heat for at least 30 minutes. (I made the fish stock from the leftovers—head, bones, and fins—after filleting a whole turbot and then freezing it in portions.) Then puree with a hand blender, foaming the soup up nicely. Season to taste with salt and sherry. Finally, use two teaspoons to form dumplings from the salmon filling and let them simmer in the hot soup for about 10 minutes. Do not boil them any further! Enjoy! Oh, and don’t forget to dress up before eating.