Lemon salmon ear
Composition / ingredients
3
Servings:
Step-by-step cooking
Step 1:
Step 2:
Cut the fish, add to the broth.
Step 3:
Three carrots
Step 4:
And send it to the broth, lavrushka, herbs, spices.
Step 5:
Then a piece of plum.oils.
Step 6:
First you need to cook broth on any small fish that you can find on the market and the taste of which is pleasant. I cook from small perches, but from brushes is also very good. The broth is carefully filtered through several layers of gauze. I remove the large bones from the salmon and leave only the fillet, which I cut into portions. I put slices of fish in the broth, add grated carrots, bay leaf, herbs and spices and cook the fish soup until the salmon is ready. When the fish is ready, I put a piece of butter in my ear. I put a thin half-ring of lemon in each plate. Some add potatoes, but I completely follow the recipe and don't do it. The absence of potatoes allows you to fully enjoy the taste of fish soup. I read a recipe for lemon salmon soup in one of the magazines for anglers. There are a lot of such recipes printed there and some of them are very interesting. Lemon ear did not disappoint me, everyone who had a chance to try it liked it.
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Steamed salmon - 197 kcal/100g
- Boiled salmon - 189 kcal/100g
- Fresh salmon - 140 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Broth - 15 kcal/100g
