Burbot and sweet grass soup

Burbot and sweet grass soup

Serves 4

Burbot:

Ingredients

  • 1 burbot approx. 800 g

How to do it

Skin the burbot, cut out the fillets, take out the gills and save the liver

Broth:

Ingredients

  • Bones and head from one burbot
  • 1 small onion
  • 100 g celeriac
  • 100 g parsnip
  • 100 g leek
  • 5 twigs fresh thyme
  • 10 black pepper corns
  • 4 bay leaves
  • 2 straws of sweet grass – optional
  • 100 ml dry white wine
  • 200 ml heavy cream
  • 1 ½ lit water
  • salt

How to do it

Peel and cut down all vegetables into small pieces. Roast the fish bones for one minute in a hot pot and then add all other ingredients. Bring the broth to the boil and let it cook for 15 minutes. Strain off the vegetables and salt to taste. Continue with part two.

Part two

  • The meat and liver from one burbot
  • 1 parsnip
  • 100 g celeriac
  • 100 g carrots
  • 200 g potatoes
  • 100 ml heavy cream

To garnish – dill

How to do it

Cook the liver in the broth for two minutes. Remove it from the broth and cut it down into serving sizes. Cut the fish fillet into 3×3 cm big pieces. Peel and cut the vegetables into small dices. Add the heavy cream to the soup together with the liver, the fish meat and the vegetables. Cook for another ten to fifteen minutes or until the fish and the vegetables are cooked. Serve the soup hot and garnish with fresh dill.

 

This recipe was made as part of the Kemi episode.