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Every fisherman prepares fish soups the way they like best, but there are recipes for fish soups served in upscale restaurants. It's easy to prepare them yourself, even while on the shore or while rafting. The key is to have the necessary ingredients on hand.
Fishing tours on the Putorana Plateau offer anglers a wealth of useful information, including recipes for delicious dishes. We suggest learning how to prepare the "Lokhikeitto" fish soup, served in the country's upscale restaurants.
What is this fish soup?
Lohikeitto is a very healthy and delicious dish made from noble red fish (char, pink salmon, trout, etc.). A distinctive feature of Finnish ukha is the addition of very heavy cream thickened with flour. The advantage is that it takes minimal preparation time, and the soup not only tastes excellent, but also becomes very rich and filling.
Ingredients:
· Kilogram trout – 1 pc.
· Potatoes – 3 pcs.
· Carrots – 1 pc.
· Onions – 2 pcs.
· Heavy cream 22% - 250 ml glass.
· Flour – 2 tbsp.
· Butter – 20 g (1 tablespoon or 4 teaspoons).
· Bay leaf – 2 pcs.
· Allspice (peas) – 3 pcs.
· Black pepper (peas) – 6 pcs.
· Water – 2 liters.
· Salt, spices, herbs – to taste.
Step-by-step cooking recipe:
1. The trout is cleaned, removing the skin, entrails, head, fins and tail, leaving only the fillet parts.
2. Remove the meat from the bones, cut into pieces, and simmer over an open flame until it boils. Don't overcook to ensure the fillet remains tender and juicy.
3. Peel the potatoes, onions, and carrots and dice them. Cut the potatoes into larger pieces, as you would for a regular soup. It's best to make the cubes proportionate to the size of the meat; this gives the dish a more appealing appearance.
4. Pour the resulting fish broth into another bowl, then add the butter to the saucepan and melt over low heat. Once melted, add the onion and simmer until translucent and golden brown.
5. Next, add the potatoes and carrots and fry. 2-3 minutes is enough.
6. Strain the fish broth and return it to the pot. Remove the fish first. Add the bay leaves and peppercorns. Stir and cook for about 15 minutes.
7. Pour the cream into a deep bowl and add the flour, stirring.
8. Add the trout fillet to the broth, season with salt, and stir in the condensed cream. Bring to a boil and simmer for a few more minutes.
9. Finely chop the herbs (dill, parsley, etc.).
10. Place the Lohikeitto in deep plates and sprinkle with herbs on top.
Finnish fish soup is ready to eat.
Conclusion
Preparing this unique delicacy is simple and, most importantly, very quick. Cooking it outdoors adds additional flavor thanks to the smoke from the fire. This makes the dish even more unique and delicious.
It's worth noting that Lohikeitto is recommended for children and sick people. This beneficial fish soup has many health benefits and can strengthen your health and immune system. Everyone knows the beneficial properties of salmon, which is rich in minerals, amino acids, vitamins, and fats.
