A couple of years ago we spent 1.5 months in Helsinki. Everything was amazing: the weather, food, traditions and people. For example, the day of the vernal equinox was on Friday and a long weekend was declared. All shops, banks, offices, pharmacies, etc. worked until 12 pm on Friday and opened again only on Monday. All people left for the city and Helsinki literally died out for as long as 3 days. The streets were frightened by emptiness, and only occasionally a cat ran about somewhere or an old newspaper flew by the wind blowing. Scene directly from the horror film. And I have never seen so “obedient” clients anywhere before. They said the store would close at 12, and the huge shopping centre was emptied immediately at 11:55 (we were the only buyers at 12:00 and the doors were closed behind us). Being there, I naturally wanted to learn how to cook some regional dish. I do not hunt for deer, so I chose soup from fish.
Ingredients:
- 700 g salmon (fillet)
- 1 l milk
- 4 large potatoes
- 1-2 medium onions
- 1 tbsp corn flour
- salt, black pepper to taste
- butter and olive oil
- dill
Cooking method:
- Peel onions and potatoes. Cut onion into quarters, potatoes – large cubes with a side of 2-2.5 cm. Melt butter in a saucepan (1 tbsp) and olive oil and fry onions in it until soft adding a pinch of salt while cooking.
- When the onion is golden, add the potatoes to the pan and fry for a minute.
- Boil 1 liter of water. Add water to the vegetables so that they lightly cover them, reduce the heat to medium and cook under the lid for 10 minutes.
- Wash fish, cut into large chunks and put in a pan to vegetables when the potatoes are cooked. Turn off the fire immediately.
- Mix the milk with corn flour, warm to + 80 ° C, season well. Pour into the saucepan with soup. Add the dill. Serve with sandwiches with red caviar.
