Ear of salmon with cream - delicious charm!Recipes soup in Finnish with cream - the secrets of health and success of the ancient Vikings
Recipes / / August 12, 2017
relatively harsh climate of the Nordic countries played a part in the culinary traditions of the peoples inhabiting the peninsula - the descendants of the ancient Vikings.
minimum of ingredients and their high calorie , giving strength and energy for life, at first not very settled, in terms of the hard climate of the North Atlantic coast.
Coincidentally, the same place - still remains a great environment of salmon habitat, spawning in shallow water at temperatures close to zero.
Noble salmon - predator whose daily diet, again, because of the cold severity of Atlantic waters, is a small, but highly nutritious fish that allows sёmge quite well to travel long distances in cold waters and reproduce in the wild, breaking currentrivers.
Not surprisingly, the meat of salmon contains a total of 22 mineral, almost complete set of essential vitamins and valuable set of amino acids, including Omega 3.
Such a source of valuable protein, allowing increase muscle strength for long hikesthat protects against many diseases and warming in cold, could not fail to attract the attention of the Vikings.
Later, when the nomadic conquerors finally found their land and moved to a settled way of life, there was a dairy foods in their daily menu, with no less rich set of elements for vitality.The combination of milk products to the fish is inherent to a greater extent it is the kitchen of the peoples of Sweden, Denmark, Finland and the Republic of Karelia.
Ear - ancient dish , as indicated by the presence of the word in Sanskrit, dating back three and a half thousand years of its existence.Initially, under the meaning of the word "ear" meant the word "soup", without specific reference to meat, fish or vegetables.It was only around the middle of the last millennium, the Slavic peoples, the best preserved in its language the influence of Sanskrit, the word "ear" was implied fish stew - soup.Since then we began to distinguish between the ear and the main types of fish, and the way of cooking, such as ear pike, sterlet ear or ear red, sweet ear.
way, called "salmon" and exists only in Russian.Some peoples of the North called a noble salmon fish, as if implying thereby that this is the real fish, not that certain.Although, considering that the salmon "is not sitting still," and traveling in the sea and in fresh water, unlike some relatives, it is something, in fact - a real fish.The main thing - to cook properly.
In the Russian tradition of the ear was and remains still a dish, which is based contains a concentrated broth of fish, with a minimum set of ingredients.But, as the saying goes, "no accounting for tastes," and even more so - in cooking.Every ear has a right to exist - would be delicious and would benefit the body.
So, more about the red ear in Finnish, with cream and other recipes from the best salmon soup with cream.
Ear of salmon, with cream - basic technological principles
base soup in Finnish, with cream, like any soup - nourishing fish broth.Although completely transparent broth should be for classic soup, observance of technology will not be superfluous.Ear in Finnish, with cream - a festive soup, and various fine particles, not in harmony with the creamy softness of taste, there are not needed.
Secrets transparent and rich broth
The basis of any soup - fish broth.It should be nourishing to such an extent that could turn into a gelatinous mass in the cold.To achieve this effect, necessary for bone broth, tails, and the fish head.The bigger, the better.They are beginning to boil in cold water, after removing the gills.Water should be taken as to cover part of the fish, with a margin.The broth is cooked over low heat.It is important not to miss the moment of removing the foam to the broth was cloudy.For noble fish soup of salmon, cream cloudy broth - not a disaster, but transparency, nevertheless, it affects the taste of fish soup.However, the specific foam fishy odor is removed.The duration of cooking - to forty-forty-five minutes - the water should get enough nutrients.
Along with a set of bones, heads and tails of fish, boiled roots and spices.They are added to improve the flavor of salmon soup, cream, but at the same time, keep the smell of complementary ingredients was not dominant.When adding spices accounted for the fat content of the fish - oily fish soup in Finnish, cream, spices need more.
salmon itself, despite its great nutritional value, fish is considered to be the average fat content, but given that the composition of dishes as part of a fatty component - cream, slightly increase the content of spices is not superfluous.
directly for cooking broth can be used washed and peeled vegetables whole, and then, after the soup ready, remove them from the pan.Then the vegetables are cut, depending on the formulation.Fresh, green leaves better throw in a plate before serving.
Choosing fish for fish soup is also important.Generally, it is believed, the more species of fish used for cooking, the tastier and sweeter ear.This ear is called the national team, with is used in its preparation of the mandatory indication of the main species of fish.
Of course, the best ear of salmon with cream - made from fresh fish, and it is desirable that the fish was caught not on the way to spawning, and not in place of artificial cultivation.In cases where the salmon ear in Finnish, with cream, cooked from frozen salmon, then drop the fillets in boiling water should be no pre-defrost and cook for no more than twenty minutes to the flesh of salmon does not become too hard and rough.
How to add cream to the soup
For Finnish soup with cream, more importantly, the presence of the cream than the content of fat.The fact that in the understanding of Finns, the ear may be milk or - on weekdays, or with cream - holidays.With the addition of fresh milk in boiling water, usually there are no problems.Another thing - the cream.Regardless of their fat - there is always the risk of spoiling the dish by the fact that due to the difference in temperature, they can curl.To avoid this, before thickened ear in Finnish, with cream, their pre-heated or boiled and then poured into the boiling soup.You can use a different way: in a small amount of warm broth diluted with a little flour or starch, add this mixture to the cream and then pour into the pan.In the second case, the ear of the salmon, and cream will be more dense and calorie.
Karelian or Irish dairy ear is prepared somewhat differently.To achieve the creamy taste in soup kitchens, a combination of these with butter milk.Such a method gives almost the same result as with the soup in Finnish, with cream, with the only difference being that some additional ingredients used in these recipes.
Ear of salmon, with cream or fish soup - the taste for the name does not matter.Rate the taste of the dish and its advantages can only try to cook it on any of the suggested recipes.
Holiday Recipe 1. Ear team of salmon, cream and millet, in Russian
To prepare this soup potatoes may be used, but the cereal component, in conjunction with the cream already create a complete and very harmonious combination, where the potato issuperfluous.The final decision - to the discretion of the chef.Let's start with the recipe of salmon soup, cream, in the traditional Russian style.In preparing this soup Russian oven successfully replace a gas or electric oven.
to broth can be taken two or three or more kinds of river or sea fish.If the fish - river, at the end of the cooking broth, add vodka to eliminate the smell of slime.add vodka is not necessary for marine fish.The highlight of this recipe - cooking soup in ceramic pots, but to begin with fish broth cook in a conventional, non-oxidizing pan, without a lid - like a cook, in principle, any ear.
For the fish broth:
• Carp, perch, rudd 1.7 - 2 kg
• Root: parsnips, carrots, parsley
• Water 3 l
• Spices: leaves, laurel;pepper
• Vodka 50 ml -150
for fish soup:
• Fresh, chopped dill
• Krupa, pshёnnaya150 g
• Sliced onions 250g
• Salmon (filet) 0.8kg
• Eggs 2 pcs.
• yolk, beaten with water 1 pc.
• Carrot, grated 100 g
• Drinking cream 400ml
• Flour 350 g
• Low-fat sour cream (for the dough) 125 g
• Water (for the test) 100 ml
purified without gills, guts and scales small fish washed under running water, put in a saucepan and cover with cold water.The broth cook over very low heat, constantly removing the foam.When foaming stops, pour 50 ml of vodka for every liter of water, and give a little boil.After that, put the pan entirely 2-3 medium onions, washed, without top cover layer and cut the root part.Carrots and parsnips also lay entirely.Seasoned with bay leaves and a few peppercorns - allspice and black.More Cook approximately 20 minutes, after which the broth is carefully filtered.While the broth is cooked, mix the dough for dumplings with sour cream, water, eggs and flour, add salt to it.In each pot put a spoonful of washed millet, onions and carrots.From above stack the pieces of salmon, cut into strips or cubes, salt and pepper, if necessary.The fish sprinkle with fresh, chopped dill.The cream is brought to a boil and pour into a hot broth - all boiled together again.Ready fish and milk broth is poured into the pots by filling them ¾ volume.From the rolled dough into a layer cut out a circle slightly larger than the diameter of the pot, and pierce them with a knife, so that during baking was free to go out steam.Pots covered tortilla dough, brush the surface with a mixture of egg yolk and water.Pots send in preheated oven (160 ° C), until the dough is lightly browned.
Recipe 2. Ear in Finnish, with cream - a student and anti-crisis version of
proposed variant soup really help make the student menu varied, and most importantly will not take a lot of time.This recipe - authentic, economical option hearty lunch.In fact, salmon is good, but, by and large, it is - still salmon.A natural salmon in its own juice from a tin can - a godsend for the student budget.Similarly to the ear in Finnish, and cream make this dish a real creamy flavor and frozen fish stock cubes, which can be prepared in advance of any small fish caught, for example, on weekends, on vacation spent in the local pond.
• Cream, drinking 250 ml
• Salmon, natural (canned) 2 cans
• The thawed broth, fish 1.5 liters
• Carrot 150 g
• 75 g melted butter
• Oil, refined 30-50 ml
• Potatoes 250-300 g
• The root or celery 50 g
• chopped dill, fresh 70 - 80 g
• Onions, chopped 200 g
• Lemon juice ½
thawed broth, put it in a sieve, previously lined with cheesecloth or disposable towels - so you can get the most clear broth, if it had not been cleaned before freezing.Part broth, about 0.5 liters, leave to dissolve flour and hot cream.First, quickly stirring the broth, pour into it a couple of spoonfuls of flour, and then introduce it into the cream begins to boil.
the boiling broth throw peeled and potatoes, diced.Throw into the pot peeled celery root.It can be cooked whole broth to become fragrant, and then removed, but it can be finely rubbed.Add bay leaves and some pepper mixture.While the vegetables are cooked, sauté in butter finely chopped onion and grated carrot.We take out of the pots bay leaves and celery root, who had cast their scent broth.Ready to shift the saute pan, immediately sending it to the sealed contents of the cream and cans, along with the juice.Salmon, if necessary, remove the spinal portion.Immediately after boiling soup spice in Finnish, with the cream, zest of half a lemon and squeeze the juice out of it.Sprinkle chopped dill in the tureen, before serving.
Recipe 3. Ear of salmon, with cream - soup with fish balls
This dish is quite difficult to prepare.But the result will be satisfied with the most demanding tasters.The most troublesome part - cooking meatballs, but they - "highlight" dishes.
• Classic fish broth - 3 liters
For the meatballs:
• 1 egg
• 0,8 kg salmon, boneless
• onion 100-120 g
• 200grams of rice, boiled
For the soup:
• Rennet cheese 250g
• 15-20 g potato flour
• 1 onion
• 50 ml of refined oil (preferably olive)
• 300 ml cream drinking
• 150 g carrots
If divided prepared dishes into three parts, then it will go faster.
concentrated broth is prepared as usual.At the time set aside in the direction ready and strained broth.
From the second part of the product is ready minced teaspoon of forming beads.Boil them in the broth and also leave them on the sidelines.We proceed to the preparation of the cream.Vegetables stewed in a skillet until tender, add them to the starch, with dilution water.Further interrupted in a blender with cream cheese was added to a mixture of the desired amount of broth to obtain consistency of the sauce.This also throw stewed vegetables.Finished creamy mass is brought to a boil and send it in meatballs.Cream - soup is ready and still decorate it before serving.
Recipe 4. Soup - Ear of salmon, cream and tomato sauce, in Norwegian
History is silent about where and when the recipe of salmon soup, cream, appeared as an ingredient in tomatoes, but the fish with tomato sauceno less tasty.The following recipe - Norwegian version.This dish - two ways of cooking.In a first embodiment, all the vegetables are thrown into boiling water, without saute, while the second - a little pripuskayut in a skillet, using any oil, vegetable oil or butter.Together with salmon trout allowed.
• Cream, fat (at least 30%) 400 ml
• tomatoes, blanched 400 g
• Water 1.9-2.0 l
• Carrot 300 - 350 g
• Salmon, trout (fillet) - about 1 kg
• Onion 200 g
• A mixture of pepper and salt
• Potatoes 350 - 400 g
• Bay leaf
• Oil for saute (in a manner №2)
• Fresh herbs and lemon slices (for filing)
All vegetables for soup - soup, in Norwegian washed, cleaned and finely cut.Interestingly, for this soup, the soup is not necessary for a long time to cook soup, since it takes only a noble fish fillets and pre-scalded with boiling water.Fillet boil a couple of minutes and then blanched fish shift in the pan, where the already cooked potatoes.Fish should be cooked no more than twenty minutes, so the potatoes should be cut so finely that he had time to boil along with large pieces of fish.7-10 minutes before the end of cooking soup seasoned with spices and salt, lay the rest of the prepared vegetables.Prepare fish taken out of the soup, and shift the skimmer on a plate.Soup interrupt blender, adding boiled cream, and pour in the soup tureen.The fish is cut into smaller pieces and put into the soup-ear decorating chopped herbs and lemon slices.
Recipe 5. Ear in Finnish, with cream - "lohikeytto»
has already become famous Finnish cuisine has more and more interpretations on the topic in Finnish soup with cream.On the internet, a host of ways to cook "lohikeytto".Probably, in the town with almost the same name, this soup is prepared in every home is different, as many dishes in the culinary world.Without claiming authorship, we offer one of its variants.
• 1 kg of salmon (fillets)
• 1,2-1,5 kg pieces of red fish (backbone, tail, head)
• 2 large onions (1 pc for stock.)Cook until tender.