It is an exquisite fish soup, prepared on the basis of a vegetable stock. It consists of the most delicate part of fish – salmon and cod steaks, fucus (sea veggie) – a nutritious, but underrated alga and Baltic salmon caviar. A note of sea aroma is highlighted by the addition of amber tincture, which, apart from bringing out the taste values, allows the dish to stay fresh and tasty longer.
Ingredients:
/ Water – 3 l
/ Kashubian dumplings – 0.5 kg
/ Salmon – fillet 0.4 kg
/ Cod – fillet 0.4 kg
/ Mirepoix – 0.4 kg
/ Fucus (Baltic) – 0.01 kg
/ Coconut milk – 0.5 l
/ Parsley – 0.01 kg
/ Caviar (Baltic salmon) – 0.03kg
/ Amber salt, pepper – 0.001 kg
/ Amber tincture – 0.05 l
/ Olive oil – 0.02 l
One serving weighs 400g
Nutritional facts for one serving:
kcal 344 g
protein 10.44
fat 17.23 g
carbohydrates 50.80 g
Preparation:
Soak the algae in a small amount of water. Boil the dumplings and strain. Sauté the vegetables on olives in a big pan. Pour in water and boil for 5 minutes. Dice the cleaned fillets and add to the broth, boil over small flame for ca. 5 minutes. Add dumplings, coconut milk, amber tincture, soaked algae and boil for a while. Season with salt and pepper to taste. Decorate the plate with caviar and parsley.
