Norwegian fish soup
Kremet fiskesuppe is a traditional Norwegian fish soup known for its creamy texture and rich flavour. It features a variety of fish such as salmon, cod, or halibut, served in a delicate, creamy sauce based on cream. This dish is perfect for colder days, offering both simplicity and depth of flavour.
Preparation: 50 min
Easy
Preparation: 50 min
Easy
Ingredients:
- 800 g water
- 1 g white pepper
- 1 g bay leaf
- 50 g Onion, raw
- 10 g garlic
- 50 g Lemon
- 13 g salt
- 20 g butter
- 300 g Cream, 18% fat
- 400 g milk, 3,2% fat
- 50 g leek
- 80 g Celeriac
- 200 g Salmon, raw
- 30 g sunflower oil
- 200 g Cod, fillets without skin, raw
- 1 g Kolendra, nasiona
- 80 g Koper włoski, świeży
- 5 g Kostka rosołowa rybna
Method of cooking:
- On the second floor of the steam pot, place 200 grams of salmon fillet cut into 2x2 cm cubes and 200 grams of cod fillet cut into 2x2 cm cubes. Sprinkle the fish with 2 teaspoons of salt, cover with the lid of the steam pot, and set aside.
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