This Finnish fish recipe is full of flavour.
Sautée the onion in butter. Add fish stock, black peppers and bay leaves. Let simmer until the onion softens. Add diced potatoes, carrots and parsnip. Let boil until all vegetables are cooked. Add cream and season with pepper, salt and sugar. Boil until the soup thickens and the vegetables are done.
Then remove the saucepan from the stove and add the cubed salmon. The salmon keeps cooking even if the pan is not on the stove.
Finish with fresh dill and salmon roe. Add the crayfish tails last as they only need seconds to cook.
Nutritional analysis per serving (5 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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