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Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 1 1/2 cups 93g / 3 1/3oz Coarsely-chopped onion - plus

  3. 1 cup 62g / 2 1/5oz Finely-diced onion

  4. 3/4 cup 82g / 2.9oz Coarsely-chopped celery - plus

  5. 1/2 cup 55g / 1.9oz Finely-diced celery

  6. 3/4 cup 82g / 2.9oz Coarsely-chopped carrots - plus

  7. 1/2 cup 55g / 1.9oz Finely-diced carrots

  8. 2 Lovage stalks - roughly chopped

  9. 2 tablespoons 30ml Lovage leaves - finely chopped

  10. 3 Garlic cloves - smashed, plus

  11. 1 1/2 teaspoons 7 1/2ml Minced garlic

  12. 1 Salmon carcass from a

  13. 4 to 5 lb salmon - cut 3" pieces

  14. 2 Bay leaves

  15. 1 cup 237ml Dry white wine

  16. 3 Water

  17. 1 tablespoon 15ml Black peppercorns

  18. 5 Parsley stems

  19. 3 teaspoons 15ml Salt - divided

  20. 1 1/2 lbs 681g / 24oz Idaho potatoes - peeled, cubed

  21. 1 tablespoon 15ml Essence

  22. (see Bayou Blast recipe)

  23. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  24. 1 cup 237ml Heavy cream

  25. 12 Gravlax

  26. 1/4 cup 36g / 1 1/3oz Chopped fresh dill

Instructions Jump to Ingredients ↑

  1. In a large stockpot over medium-high heat, add 1 tablespoon of the olive oil to the pot as well as the chopped onion, chopped celery, chopped carrots, chopped lovage stalks and smashed garlic cloves. Sweat the vegetables for 5 to 7 minutes.

  2. Add the salmon bones and the bay leaves and continue to cook the bones and vegetables for 5 minutes. Deglaze with the white wine. Add the water, peppercorns, parsley stems, and 1 teaspoon of the salt and bring to a boil. Reduce to a simmer and cook for 45 minutes to 1 hour, until the broth is very flavorful. After 45 minutes, strain the stock and reserve for the soup. Discard the solids.

  3. In a 6-quart stockpot set over a medium-high heat, add the remaining olive oil and cook the finely diced onion, celery and carrots for 5 minutes or until the onions are translucent. Add the minced garlic and sweat for 30 seconds. Pour the stock over the vegetables, and add the potatoes. Bring the pot to a boil and then reduce to a simmer. Cook the soup for 40 to 45 minutes, or until the potatoes begin to burst. Season the soup with the remaining salt, Essence and black pepper.

  4. Puree the soup using an immersion blender until smooth, and then add the cream and chopped lovage to the soup. Adjust the seasoning, and remove from the heat.

  5. To serve, ladle 1 cup of soup in a bowl and make a rosette with a slice of gravlax. Place the gravlax in the center of the soup, and sprinkle the dill around the rosette.

  6. This recipe yields 9 cups.

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