Tag: cream

Lohikeitto – Finnish Salmon Soup Recipe

Ingredients (4-6 servings):

  • 500 g salmon fillet
  • 50 g butter
  • 1 large onion
  • 1 l fish stock, or other stocks, or water
  • 3-4 potatoes
  • 2 carrots
  • 1 bunch of fresh dill leaves
  • 200 ml heavy cream
  • 1/4 teaspoon allspice
  • salt and pepper to taste

Preparation method:

  1. Skin the salmon fillet and cut them in 2 cm cubes.
  2. Slice the carrots.
  3. Peel and dice the potatoes.
  4. Chop the onion.
  5. Chop the dill leaves.
  6. Melt the butter in a pot and saute the chopped onions for about 5 minutes, until softened.
  7. Meanwhile, prepare the stock: cook the mackerel in about 1-1.5 litres of water for about 10 minutes until the fish is cooked through.
  8. Reserve the fish for separate consumption, we’ll use only the stock for the recipe.
  9. While the leeks are cooking, put 5 cups of water and the reserved fish skin in a saucepan and bring to a boil, turn down the heat and simmer gently for 10 minutes.
  10. Add to the pot the salmon skin, cubed potatoes, sliced carrots and the fish stock.
  11. Cook for 10-15 minutes, until the potatoes and carrots are cooked. Remove the salmon skin.
  12. Add to the soup pot the cubed salmon, the cream, half of the chopped dill and cracked allspice.
  13. Bring back to boil and simmer over low heat a few minutes, until the fished is just cooked. Season with salt and freshly ground black pepper to taste.
  14. Serve hot with some extra chopped dill on top.

Chicken Liver and Chanterelles Stewed with Wine and Pear Jam – Recipe

Ingredients (4 servings ):

  • 1/2 kg chicken livers
  • 1/2 kg chanterelle mushrooms
  • 100 ml white wine
  • 1-2 tablespoons pear jam (to taste)
  • 100 g butter
  • 3-4 garlic cloves
  • 1 large onion
  • 200 g double cream
  • a bunch of parsley leaves.

Preparation method :

  1. Wash and clean the livers. Cut them in smaller pieces, each one in 2-3.
  2. Wash and clean the mushrooms. Cut them in smaller pieces.
  3. Chop coarsely the onion.
  4. Chop the garlic.
  5. Heat the butter in a heavy bottomed pot over medium heat.
  6. Add the chopped onions and salute them for 2 minutes.
  7. Add the chicken livers and garlic and continue to fry over medium heat for another minute.
  8. Add the mushrooms, wine, pear jam, season with salt and freshly ground black pepper. Cover and cook for 10 minutes.
  9. Chop the parsley leaves, setting aside half of them for garnishing.
  10. Add half of the chopped parsley leaves and the double cream.
  11. Cook uncovered for 5-10 minutes until mushrooms are cooked and sauce reduced to the desired consistency. Adjust taste with salt and pepper if needed.
  12. Serve with boiled potatoes and garnished with chopped parsley leaves.

Lobster Thermidor Recipe

Ingredients (1-2 servings):

  • 1 whole lobster (about 500 grams)
  • 100 g button mushrooms
  • 2 garlic cloves
  • 75 ml double cream
  • 1 egg yolk
  • 75 ml wine brandy – I used some I bought in Azerbaijan
  • 2 pinch of nutmeg
  • 100 g Gruyere cheese

Preparation method:

  1. Using a large kitchen knife cut the lobster lengthwise into two parts, first piercing it’s back,
    then cutting its front along the same line.
  2. Scoop all the lobster meat from the shells. Set the shell aside for being filled later.
  3. Cut the lobster’s meat into 1 cm cubes.
  4. The small legs I put into a small pot together with a bit of water and a pinch os salt and i cooked it down to form a shrimp base reduction.
  5. Slice thinly the mushrooms.
  6. Chop coarsely the garlic.
  7. Grate the Gruyere cheese.
  8. In a frying pan sauté the mushrooms and the chopped garlic for 2-3 minutes, until the mushrooms get golden-brown.
  9. Add the diced lobster meat and deglaze with half of the wine brandy.Add the shrimp reduction too.
  10. In another bowl, add together the other half of the Cognac or brandy, the cream, the egg yolk, and the ground/grated nutmeg. Mix them well.
  11. Add this mixture to the lobster pan and stir them together.
  12. Remove the pan from the heat and keep stirring until the sauce thickens.
  13. Place the lobster’s empty half-shells in an ovenproof dish and fill them with the mixture.
  14. Spread on the lobster tops the grated Gruyère cheese.
  15. Broil the lobsters in the oven for about 5 minutes, until the cheese has nicely melted.