Royal fish
Of course, you can have a rich fish soupcan be prepared from any red fish, be it trout, salmon or pink salmon, but salmon is recognized as the queen of all salmon. It is distinguished by the purity of its silvery-blue color, without spots, and bright scales. Salmon can weigh up to 30-40 kg. Some individuals grow up to 1.5 m in length. Salmon lives not only in the Atlantic and Arctic Oceans, because there is also a lake variety. In our country, lake salmon has chosen Lake Onega and Lake Ladoga, and at one time it “flooded” many rivers. Scientists associate the sharp decline in the number of noble fish with the deterioration of the environmental situation. Some fish farms are purposefully engaged in salmon breeding on their farms, but such fish is noticeably inferior in quality to commercial fish. Therefore, when buying salmon for your dinner table, you should inquire whether it was artificially grown. People who are prone to various allergies should be especially careful, since antibiotics, pigments and modified additives can be included in the feed on farms. It is quite difficult for an inexperienced buyer to distinguish a wild specimen from one grown in captivity, but if you set a goal, you can learn how to do this. Wild fish usually have more developed fins, and the shape of the head is different. You can buy fish today in any retail chain, both already cut into fillets, and whole, fresh or frozen. There is also a budget option - a soup set consisting of a head, spine and fins. The broth from it is quite fatty.
Nutritional value of salmon and its special features
The focus is only on the presentation of the dish and itsThe taste is not quite correct. It is important that the food is also healthy. In this case, salmon has high taste characteristics and unique health value. After all, it contains almost the entire complex of vitamins and 22 microelements necessary for humans. Especially valuable is the polyunsaturated acid Omega-3, which has a beneficial effect on mental activity and prevents aging of the body. And a large amount of melatonin can provide deep, healthy sleep. It should be noted that all of this applies only to salmon living in natural conditions. It is vital to eat salmon regularly for everyone who suffers from cardiovascular diseases, nervous disorders and metabolic disorders. Lightly salted salmon prevents the development of thrombophlebitis. It is also important that this fish is not able to accumulate chemical elements and harm the body. Salmon has a pleasant taste in any form, be it fried in oil or grilled, steamed, smoked, salted or salmon soup. As for its preparation, salmon is rightfully recognized as a fish that is impossible to spoil during cooking, no matter how hard you try. Therefore, you can use any recipe. And yet, there are some subtleties of culinary art concerning this type of fish. Like any other fish, salmon does not require long heat treatment. If the carcass is small and it is supposed to be cooked whole, then you need to put it in cold water, bring to a boil and, reducing the heat, cook until done. As a rule, 20 minutes is enough for a kilogram fish, and fish cut into portions is placed in already salted boiling water and cooked for the same amount of time, 20-25 minutes. You can buy, as already mentioned above, a soup set that will not disappoint the hostess, since there is enough meat in the salmon head. And the price of a set of unique fish is much cheaper than the same chicken. Or you can buy a whole fish to pickle, and the head, belly with fins, tail - in the fish soup. Just to avoid a bitter taste, it is better to remove the gills. If the portioned pieces are small or the fish soup is cooked only from the backbones and belly, then all the other ingredients of the soup (onions, carrots, potatoes, cereals) are first placed in the pan, and finally the fish components. When salmon fish soup is prepared from meaty parts, the fish is placed in cold water, cooked until done, taken out and only then the soup is cooked in this broth. How long to cook the salmon head is a controversial issue, and it is unlikely that there is a recipe indicating a specific cooking time for the head, since it depends on its size. Sometimes 20 minutes is enough, and sometimes half an hour is not enough. In some recommendations, housewives claim that an hour is needed to get a rich soup. But increasing the cooking time will not add fat to the fish, but its valuable nutritional qualities will decrease. Some people prefer to strain the fish broth before adding vegetables to it for greater transparency. But this is not essential.
The classic recipe for fish soup
The easiest fish soup to make is notrequires a lot of ingredients, which, according to experienced cooks, only interrupt the taste and aroma of natural fish. Moreover, the red color, like borscht, which tomatoes give, is not at all typical for fish soup. A light recipe for salmon fish soup contains only salmon, onions, potatoes and greens. Even carrots are not necessary. To cook the broth, you will need 300-400 g of salmon. One head of an average specimen can give this weight. It is placed in cold water and brought to a boil. The resulting foam must be carefully removed. If you do not miss the beginning of foam formation and do not let the broth boil vigorously, then straining will not be required. Then add salt, peppercorns, a couple of bay leaves and a whole onion. It is not forbidden to cut the onion into cubes. When the fish is almost ready, add potatoes to the pan. The cutting is arbitrary. Some people like it in cubes, while others are satisfied with large halves. It is unlikely that this will significantly affect the taste of the dish. Although in a salad, the form of cutting is of great importance. The finished fish soup is generously sprinkled with greens: onion, dill, parsley, celery, cilantro. To each his own. And if you add sorrel or spinach to such a soup, it will differ little from the classic green soup with sorrel. The classic recipe for fish soup has long included millet. For 2-2.5 liters of broth, half a glass will be enough.
Lovers of experiments
If anyone thinks that salmon broth is allIf the soup is not as beautiful as you would like, then, of course, you can make a frying of onions, carrots, bell peppers, tomatoes. This recipe involves boiling salmon broth and straining. After that, the fried vegetables are put into the broth, potatoes are added to them. It is recommended to slightly undercook the fish, and then lower it into the broth again, this time with all the ingredients for about 10 minutes. Sprinkle the finished soup with herbs. The recipe for cream soup is becoming increasingly popular, and salmon soup is no exception. It can also be either a cream soup or a cream soup. It must be said that the head is not the best option for cream soup, you will need fillet here. So, the salmon fillet needs to be boiled until tender with the addition of salt, onions and spices. Then the fish is taken out, and potatoes and carrots are boiled in the finished broth. Separately, in a frying pan, you need to fry the onions and tomatoes without the skin. Combine all ingredients in one container and beat with a blender. Add cream to the finished puree, which can be replaced with milk, then the dish will be less caloric. After adding the cream, simmer the dish for another 5 minutes over low heat. Since salmon is a fairly fatty fish, it goes well with the components of solyanka. The salmon solyanka recipe contains, in addition to potatoes, carrots and tomatoes, pickles, boiled or canned beans. Fans of a more piquant taste do not limit themselves to this and also include olives, lemon or cucumber brine in the recipe. Therefore, everything that is appropriate in a traditional solyanka can find a place in salmon fish soup. Cheese with a salmon component is also quite acceptable, but you need to take into account when salting the soup that the cheese is also salty. The type of cheese does not play a big role, it can be either smoked sausage or processed cheese. You can cook it like a cream soup, but add cheese instead of cream. Small spider web vermicelli also goes well with red fish. You can cook fish soup in a multicooker using any of the above recipes. Even if it does not have a "soup" mode in the program, salmon feels great in the "stewing" mode. You do not need to be afraid of the cooking time, the pieces of fish and vegetables will retain their original shape. Salmon is a universal fish that can be combined with vegetables, cereals, dairy products and pasta. Therefore, the variety of soups from this fish can be limited only by the imagination of the hostess.
