Souchy of Wild Salmon

Name: Souchy of Wild Salmon
Ingredients: salmon bones and head; salmon bones and head; salt; pepper; 500-750 g (1-1½lbs) wild salmon fillet; tarragon or lovage leaves – for garnish; tarragon or lovage leaves – for garnish; tarragon stalks or lovage; 850 mls (1½ pints) full dry white wine; chives; tarragon stalks or lovage; celery stalk; parsley stalks

Preparation info

Serves
4

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

500-750 g (1-1½lbs) wild salmon fillet
salt
pepper

Soup
Fish course
Gluten-free
Pescatarian

Method

Slice the salmon very thinly, season, and put to one side. Make a broth with the remaining ingredients, and simmer for 30 to 40 minutes. Have the soup plates very hot, and lay the salmon pieces in them with the parsley, chives and tarragon on top. Strain the boiling broth over the salmon, and serve immediately, garnished with tarragon or lovage.