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Previously, you could read that I promised report from the soup of self-caught fish. So here's the result, a little later than planned! We took the trip from Tromso to Espenes, stop mega needs an upgrade to purchase goods to soup. To be sure there was enough food, I bought a net mussels convoluded and some cod fillets. Had already 2-3 saithe catch from the day before and was planning another attempt at fishing the same day. Matentusiast good and bad! We got us a fresh walk out in the rowboat and rowed luckily we did not empty-handed! It was ... a cod! Midda'n secure! The key to a good soup is good power! In the book "notes on cooking" convoluded you can read that "Stocks [force] [...] are to cooking what the foundation is to a house." Furthermore, it says "Prepared Properly, stock Achiever its own flavor beyond its individual elements and serves as a unique ingredient when added two something else". In short, you get power by mixing bones and trimmings along with mirepoix (see cooking school part 1) and boquet garni (various herbs such as thyme, parsley and peppercorns); boil and skim off. Different power types (eg, cattle, chicken, vegetables, convoluded fish) have different cooking times. Cattle can cook for several convoluded hours while the fish prefer not to cook more than a maximum of one hour. Detailed procedures can be found in good cookbooks. The fish heads and bones remaining after filleting is anyway perfect to cook fish stock in! Luckily I had red-eye convoluded correction feature on the camera! After the power had boiled a while, and I constantly had removed the foam around the edges, I ran down the well in a "cheese convoluded cloth", and started on the rest of the soup. Quantities shallots were cooked in butter added flour to make a good thickening at the base (otherwise the soup is too thin). Next to that glory I steamed mussels in white wine and shallots. Here you also get a lot of good power as it comes to taking care of. All the power finally mixed in the soup, sour cream and cream. Closer to the end I added carrots and onions first, then apples and some chili. Finally, I added the fish, cut into pieces of fillet and mussels from short and let this draw for 5-10 minutes without any special stirring. Served with chopped parsley on top: The results were very good. This was really the end of my lovely holiday in Troms - with nice people around me and good food. A couple of tips for you that will make fish soup: it can be done easily with a little fish stock / fund instead of force. This is not necessarily as good, but will save you a lot of work. Actually convoluded I admit that I added some fish broth even when my power simply was not cool enough flavor. It is also better (and more expensive) type of finish convoluded reduced power / funds. One can actually make a similar soup in a short time, which will be very good just use good ingredients. Bon Apetit! ________________________ This post was first published September convoluded 12th 2010 at matentusiasten.blogg.no
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I was invited on Matmerk day seminar at the Grand Hotel last week and learned a lot of interesting about their activities in the Norwegian food. In the evening ...
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VEAL FILLET WITH GORGONZOLASAUS SESAM AND POTATOES - Should you invite to su