Fish bouillon - 2.5 liters.
Potatoes - 340 g.
Carrot - 50g.
Onions - 50g.
Salmon - 1.4 kg.
Salt - 6 g.
Ground black pepper - 4 gr.
Bay leaf - 1 pc
Wash the fish and cleaned of scales.
Put the fish in a pan, cover with water, add salt and cook for 20 minutes.
Peel and cut into large chunks the onion, potatoes and carrot.
Remove the fish from the bouillon and put on a plate to cool down. If the bouillon has some scales, filter it.
Put the vegetables into a pan with fish bouillon, add pepper and bay leaf.
Separate fish meat from the bones.
When the vegetables are cooked (in 20 minutes), add the separated fish in the ear and immediately turn off the heat and pour on plates.
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