salmon bisque with saffron salmon bisque with saffron 2
Clean and cut the leek, celery, onion and carrot into julienne. Put the vegetables with the fish stock and tomato puree in a soup kettle. Let it boil for about twenty minutes. Lower the heat and add the fresh salmon slices. Season with pepper, salt and a pinch of cayenne pepper. When the salmon is cooked, blend the soup and press it through a sieve. Make a roux of butter and flour and add the bisque spoon by spoon. The result should be a thick, fibre-free soup. Mix cream and saffron and stir this into the soup off the heat. Chop smoked salmon. Fry croutons in olive oil. Pick the watercress.
ingredients - info
In the soup plate: a dash of Cognac, a dollop of whipped cream, a few crunchy croutons, shreds of smoked salmon and tufts of watercress. Finish off with dried seaweed, if available. Serve the plates as in the picture and pour the soup from a coffee pot at the table.

salmon bisque with saffron

saffron tomato puree chives cayenne pepper salt & pepper dried seaweed stale bread olive oil cognac watercress
Nederlands - français
fresh salmon smoked salmon leek onion carrot celery fish fumet cream butter plain flour
?
Belgian Cuisine and more creative cooking
Clean and cut the leek, celery, onion and carrot into julienne. Put the vegetables with the fish stock and tomato puree in a soup kettle. Let it boil for about twenty minutes. Lower the heat and add the fresh salmon slices. Season with pepper, salt and a pinch of cayenne pepper. When the salmon is cooked, blend the soup and press it through a sieve. Make a roux of butter and flour and add the bisque spoon by spoon. The result should be a thick, fibre-free soup. Mix cream and saffron and stir this into the soup off the heat. Chop smoked salmon. Fry croutons in olive oil. Pick the watercress.
In the soup plate: a dash of Cognac, a dollop of whipped cream, a few crunchy croutons, shreds of smoked salmon and tufts of watercress. Finish off with dried seaweed, if available. Serve the plates as in the picture and pour the soup from a coffee pot at the table.

salmon bisque

with saffron

saffron tomato puree chives cayenne pepper salt & pepper dried seaweed stale bread olive oil cognac watercress
fresh salmon smoked salmon leek onion carrot celery fish fumet cream butter plain flour
?
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Belgian Cuisine and more creative cooking
Nederlands
français
DIRECTIONS
Ingredient quantities are only listed when absolutely necessary. Making the right choices when following a recipe, with your fiery passion for cooking, that's creative cooking !
INGREDIENTS