Red fish soup with cream ... Finnish (Lohikeitto)

Category: First meal

Kitchen: finnish

Red fish soup with cream ... Finnish (Lohikeitto)

Ingredients
Salmon, Red fish	600 g
Soup set (red fish)	600 g
Salt	1 tbsp. l.
Sugar	1 tbsp. l.
Water	3 l
leeks or onions	250 g
carrot	2 pcs
potatoes	5 pieces
flour	30 g
butter ghee	100 g
cream 20%	200 g
Bay leaf, salt, pepper	taste

Cooking method

And yet I cooked it! He is the hot Finnish Lohikeitto!
And, you know - delicious! But there is, of course, the merit of the fish. Wild salmon ... you know.

Strictly speaking, everywhere in the sources they write that this soup should be cooked from salmon. But! Sockeye salmon belongs to the salmon family and, therefore, it is salmon. And that's all. Let's not talk about it anymore.
That's what went into the broth. The backbone, skin, fins and everything else that remains of the carcass after cutting "for salting".
About 600 - 700 grams, I did not weigh, I accumulated these very "waste" clean cut. The carcass had no head. It's a pity. For broth - it’s that.

Comment. If anyone needs it, please contact me, I will tell you where I get the fish. Great guys, they will bring fish and seafood straight home. What I like about them is that they work quickly and without deception. The products are really freshest and really, if they write "wild", then it is.
So, I put it all in a saucepan, filled it with water (a little more than 3 liters). I put it on high heat, brought it to a boil. He took off the foam. Threw the onion, reduced the heat and left it alone. A slight bubbling can be tolerated, but only occasionally.
In all sources, all, so to speak, recognized authorities from cooking, there is a statement that broth should be cooked for no more than 20 minutes. To whom "it is necessary", this secret, however, nobody discloses. No, it is of course, if the broth is active, as they say, to boil, then maybe it is…. I always languish broths. Therefore, he stood on that very low heating for an hour. And ... I tasted the broth after 20 minutes. It was not broth at all. So, water with a taste.
Therefore ... in general, I simmer the fish broth for at least an hour. It turns out a very tasty, rich broth.
Be sure to strain thoroughly. It is important.

I cut another 600 grams of sockeye fillet into small pieces.

Then he took a spoonful of salt and sugar in the dining room, with a horse, and diluted the mixture with water. Water must be taken so much that the solution that will turn out can be poured over the fish. The pieces that turned out.

At the bottom of the pan, preferably one with a thick bottom, put 50 grams of melted cow butter. Melt, warm up and send a couple of medium-sized onions there. They, of course, need to be cleaned and finely chopped.
And, not that to fry, but to warm up and bring it to such a state. Pre-transparency. So soft.
I note that leeks are recommended everywhere in recipes, but, alas, they were not found. So I took a regular onion.

Grate a couple of medium-sized carrots on a coarse grater.
Add carrots to onions, stir. Then add broth and simmer on low heat until carrot softening. So that onion passions and carrot sweetness come together. In general, you should get such a fragrant - delicious stewed mix.
Remember to mix gently regularly.

Let me remind you, the broth, carefully strained, bring to a boil and send about five not very large potatoes into it. Potatoes should be cut not very small, but not large. In general, so that the spoon fits well and is convenient to eat.

You will need a soup thickener. Dining room with butter top. Again, melted, cow, melt and warm up.And then the flour in the pan. And, trying to avoid lumps, the flour should be brought to such a ... nutty color.
I never manage to be without lumps ... for some reason.

And as soon as the potatoes are almost ready ...

... the toasted flour is sent to the pan. And mix gently but well.
At this point, I added a bay leaf and some peppercorns.

And then pour the cream into the pan. And mix again.
I'll just remind you that all mixing must be done very delicately.

Fish. Spied on Lazerson, decided to try. You know, really, he is right. The fish doesn't fall apart.
I poured the brine syrup and poured boiling water over the fish. The fish really seems to have hardened. Has gotten stronger, in general.

And immediately we send the fish to the pan. Gently allow water and splashes.

Three minutes. And that's all. Turn off the heat, cover the pan with a lid and let it stand for at least 15 minutes. Insist, in general. And the fish will reach.

Here. What to say? There was a fear that it would turn out very bold. Still, salmon, they give fat! And plus the cream. But, surprisingly, it turned out to be a very light, but at the same time, rich soup. And delicious, which is typical.
Angela for you at your meal!