what to cook from salmon head

HomeQuick KitchenFirst coursesSoupsFish soupUkhaHow to cook delicious fish soup from the head and backbone of a salmon - a simple recipe with photos

Category: Ear

Author: Konstantin Markovich

8 servings

1 hour 30 minutes

56 kcal

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Ingredients

From this article you will learn how to cook salmon head soup, and you will be able to prepare this dish yourself using a step-by-step recipe with photos. You'll figure out what ingredients and kitchen utensils you'll need. You will also find out that this dish is not only very easy to prepare, but also very quickly. In addition, you will find out how many calories are in this soup. In the article you will find a detailed description of how to prepare fish soup, and learn the secret of how to make salmon fillet really tasty. In the end, you will receive not only a tasty and aromatic, but also a truly healthy fish dish.

Kitchen appliances and utensils: thick-bottomed pan, stove, spoon, sieve, containers for ingredients, knife.

Salmon soup, which parts of the fish are best to make soup from?

For cooking, use only fresh carcasses, then the broth will be fragrant. You can also cook from frozen fish, but pay attention to its condition. The carcass must be undamaged and free of foreign odors.

You can use whole fish for cooking, but if you can’t afford it, then use offal. The belly parts, heads and tails add thickness to the broth and a pleasant aroma. The fillet gives a special aroma, taste and beautiful appearance to the stew. Therefore, no matter what parts of the fish you have, the food will in any case turn out rich and tasty.

If you add heads to the stew, first clean them from the gills so as not to spoil the fish soup with bitterness.

Calorie content of the finished dish

Thanks to the addition of vegetables and salmon to the stew, the result is a low-calorie dish, depending on the recipe, only 34.4 - 53.5 kcal per 100 g.

Salmon head soup: recipes for hearty first courses

Every person loves to eat delicious food. Housewives try to make the home menu as varied, healthy and nutritious as possible. In this regard, salmon head soup deserves special attention. Fish is a source of phosphorus and a number of other useful micro- and macroelements. You can kill two birds with one stone: prepare a fish dish and excellent fish soup.

Salmon head soup: recipe

Red fish is considered a delicacy. To prepare a delicious fish soup, you can take individual parts of a fish carcass. Most often the head and tail are used. Regardless of what parts of the fish are added to the soup, the dish turns out hearty, flavorful and very healthy.

On a note! It is best to sprinkle fresh fish with freshly squeezed lemon juice to get rid of the obsessive smell.

Be sure to add potatoes to the soup. If you want to increase the satiety of the dish, take a handful of millet cereal, just don’t overdo it.

On a note! Pay special attention to spices, it is important to feel their balance. It is better to cook fish soup in an open pan so that the broth is clear and without a strong odor.

Compound:

• salmon head and tail;
• onion head;
• 400 g potatoes;
• 3 tbsp. l. millet cereals;
• salt and spices to taste.

Fish soup with salmon pieces

You can cook fish soup not only outdoors on the river bank. At home, such a first course is easy to cook from sea or river fish. After preparing the main course, are there any parts of the carcass left? Don't rush to throw them away. Salmon head fish soup is what you can prepare for lunch today.

You can also make broth from the head and throw it away, and add some salmon fillet to the soup. It will turn out incredibly tasty and aromatic.

On a note! If the onion is not peeled and added whole to the fish soup, the broth will acquire a rich golden hue.

Creamy ear

Many professional chefs add butter to fish soups, which gives the finished dish incredible tenderness, incomparable aroma and mild taste. Salmon fish soup is also prepared with the addition of cream. In this case, it is advisable to take not only the salmon head, but also some fillet.

On a note! Many supermarkets sell fish soup kits, so you don't have to buy a whole salmon carcass. It is recommended to season fish soups with sea salt; it turns out much tastier.

Classic salmon fish soup recipe

This dish with a distinct taste is often prepared in Scandinavia. It turns out tender and suitable for feeding children.

• salmon - 320 g fillet;
• oil;
• potatoes - 520 g;
• salt;
• onion - 1 pc.;
• water - 1100 ml;
• cream - 550 ml;
• tomatoes - 320 g.

1. Grate the carrots. Chop the onion.
2. Place tomatoes in boiling water. Wait a minute. Remove the peel. Cut it into cubes. Chop the potatoes.
3. Remove the skin from the fillet. Slice. The cubes should be small in size.
4. Pour oil into a saucepan. Place vegetables. Fry. Add tomato pieces. Fry.
5. To fill with water. Once the water has boiled, add the potato cubes. Cook for seven minutes.
6. Place fish pieces. Pour in cream. Stir.
7. Boil. Add salt. Mix.

Step-by-step preparation

1. Prepare red fish fillets. Trim it and salt it with two tablespoons of salt and a pinch of sugar. Leave aside. Place the fish trimmings in a thick-bottomed pan - all that is left of the fish. These could be tails, skin, head, and so on.

2. Pour cold water over the trimmings to completely cover the fish parts. Leave about 5 centimeters at the top without water.

3. Bring to a boil and stir well until the scum rises.

4. Remove the scale with a spoon.

5. Cut the onion on both sides and place it in the pan. Reduce heat and leave the fish to simmer for 15-20 minutes. If desired, you can add carrots.

6. Place a sieve in another pan and gradually pour out the broth to remove any scale.

7. Pour the broth again into the same pan in which the broth was cooked.

8. Place the broth on the fire and bring to a boil.

9. When it starts to boil, add the diced carrots.
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10. Cut the potatoes into large cubes and add to the boiling water after the carrots have cooked for 10 minutes. Before adding potatoes, rinse them in cold water.

11. After the potatoes, immediately add finely chopped onion.

12. After 10 minutes the potatoes should be almost ready. At this time, you need to add salt to the broth to taste.

13. After this you need to cook for another 5-10 minutes over low heat.

14. At the very end, add a couple of bay leaves and pepper the broth.

15. Wash the pre-salted salmon fillet and add to the broth.

16. Add finely chopped green onions and dill.

17. Turn off the heat, cover with a lid and leave the broth to steep for 5 minutes.

18. The soup is ready! Bon appetit!

Tender salmon fish soup with cream Finnish style

Salmon soup with cream turns out surprisingly beautiful and tender. Its aroma will captivate you from the first minutes of preparation.

• potatoes - 4 pcs.;
• onion - 1 onion;
• dill - 13 g fresh;
• onion - 25 g green;
• salmon soup set - 550 g (tails and heads);
• refined oil - 20 ml;
• sea ​​salt - 6 g;
• celery - 75 g root;
• cream - 220 ml;
• carrot - 1 pc.;
• salmon trimming - 230 g;
• black pepper - 2 g ground.

1. Place fish pieces in water. Let it cook. Remove foam regularly. Boil for half an hour.
2. Chop celery, onion and carrots. You should get small pieces. Place in a frying pan. Pour in the oil. Fry.
3. Remove the salmon from the broth. Take pieces of gauze and strain the broth.
4. Chop the potatoes. Send into broth. Place the roast. Boil. The products must be ready.
5. Pour in cream. Add some salt. Add pepper.
6. Boil for a quarter of an hour. Sprinkle with chopped dill.

Salmon dishes

Salmon is an expensive fish that has a unique taste. Thanks to this feature, a huge number of different recipes for cooking salmon have been invented. Both first and second courses, salads and other cold appetizers are prepared from salmon. At the same time, salmon can be boiled, fried, baked or marinated. In this case, a lot depends on the housewife, or rather, on her skills.

At the same time, it should be remembered that the benefits of fish depend on the method of its preparation. The healthiest dishes are those prepared by boiling or baking. Therefore, fish soup made from salmon is the most healthy dish. It is not for nothing that even doctors attribute it to people who have lost a lot of strength in the fight against an illness, as well as in the postoperative periods.

This famous dish is best cooked over a fire from fresh fish, but this method is not available to everyone. However, in the kitchen you can prepare a dish no less tasty by using any parts of the fish: fins, tail, etc. The salmon head fish soup recipe is popular due to its economy and unique taste. It’s easy to make a luxurious or simple soup; it always turns out rich, with a characteristic aroma. You will learn the secrets of preparing the dish from the presented review.

Cooking fish soup from the head and tail of salmon

The salmon head soup turns out to be very rich. Before cooking, remove the eyes and gills. To reduce foam formation, it is recommended to soak the fish parts. It is enough to soak in water for half an hour.

• salmon head - 2 pcs.;
• salt - 1 teaspoon sea salt;
• tail - 2 pcs.;
• Provençal herbs - 0.3 teaspoon;
• carrots - 2 pcs.;
• onion - 2 pcs.;
• black pepper - 0.2 teaspoon;
• greens - 35 g;
• bay leaf - 2 leaves;
• water - 2100 ml.

1. To boil water. Place the fish parts. Wait until foam forms. Take it off. Throw in one carrot and onion. Place vegetables whole, but peeled. You will have to spend half an hour cooking.
2. Chop the onion so that you get cubes. Prepare a large grater. Grate the carrots.
3. Chop the potatoes. Chop the greens.
4. Remove fish parts and vegetables. Take gauze and fold it in three layers. Skip the broth. This manipulation will clear the liquid and become transparent.
5. Separate the meat from the tails and heads.
6. Place potato cubes into the broth. Cover with a lid. Boil for seven minutes.
7. Throw in carrot shavings. Three minutes later - onion cubes.
8. Throw in the bay leaves. Sprinkle with spices. Add some salt. Boil. Cook until potatoes are soft.
9. Add the fish pulp to the soup. Sprinkle with herbs. Cover with a lid. Remove from the stove. Let it stand.

Salmon soup: 6 recipes for head and host soup at home

Hello, dear friends and guests! How do you feel about noble varieties of fish, in particular salmon? Our family loves it very much, but we prepare this valuable and expensive product mainly for the holidays. The fillet is used for baking or tender cutlets for the main course, and the remaining parts are used for first courses. Salmon soup is a real find, because it turns out rich, satisfying, but very tender.

Most often I cook it after the New Year, when there are a lot of fish leftovers in the refrigerator. The broth can be cooked from anything - from a steak, head, tail, ridge, belly or a ready-made soup set. It doesn’t matter at all what part you take for cooking, in any case the soup will turn out very tasty

Source: https://xrumka.info/uxa-iz-lososya.html

Fish belly soup with millet

Belly bellies are much cheaper than whole carcasses or fillets. It is this part that is richer in fat, making the stew nutritious and incredibly healthy. Try making fish soup from salmon bellies with millet, and everyone in your household will be satisfied.

• salmon bellies - 470 g;
• water - 3100 ml;
• onion - 2 pcs.;
• bay leaf - 3 leaves;
• millet - 50 g;
• potatoes - 3 pcs.;
• dill - 25 g;
• carrot - 1 pc.;
• black pepper;
• peas - 120 g canned;
• salt - 0.5 teaspoon;
• cloves - 1 pc.

1. Rinse the bellies. Place in water. Wash the millet and add it to the salmon. Boil.
2. Chop the onion. Potatoes are needed in cubes. Chop the orange vegetable. Add vegetables to broth. Boil.
3. Add some salt. Add pepper and simmer for five minutes.
4. Chop the dill. Pour into plates.

Is it possible to cook lightly salted salmon?

The question often arises about whether it is possible to cook lightly salted salmon. And, in fact, why not? This fish is so tasty that it is difficult to spoil it. You can go one of two ways:

• soak the fish in milk (up to 40 minutes);
• Place it in boiling unsalted or lightly salted water (depending on how salted the fish actually is).

By the way, it is quite possible to make fish soup from lightly salted salmon. Many people do this, believing that lightly salted salmon makes the broth much tastier.

Recipe for fish soup with lemon

To get a real fish soup, you need to take only fresh fish. Lemon will help highlight the taste of the stew and make it richer.

• salt;
• salmon - 570 g;
• dill - 20 g; onion - 1 pc.;
• bay leaf - 2 leaves;
• garlic - 3 cloves;
• lemon - 1 pc.;
• potatoes - 5 pcs. small;
• pepper.

1. Place the salmon in the water. Boil. Remove the boiled fish and set aside.
2. Strain the resulting broth. To do this, use gauze in several folds.
3. Pass the garlic cloves through a press. Send into broth. Throw in carrots and onions, cut into large pieces. Add potatoes, which are needed in the form of cubes. Add some salt. Throw in the bay leaves. Simmer under the lid for half an hour.
4. Separate the bones from the salmon. Throw the pulp into the ear. Slice the lemon. Send to fish. Sprinkle with chopped dill. Cover with a lid and leave without heat for a quarter of an hour.

Royal soup

This truly royal dish can be tasted in famous restaurants. But homemade will be no less tasty.

• black pepper - 5 peas;
• salmon - 320 g fresh fillet;
• salt;
• salmon steak - 1 pc.;
• lemon - 1 pc.;
• tomatoes - 3 pcs.;
• vodka - 55 g;
• potatoes - 4 pcs.;
• onion - 4 feathers;
• carrot - 1 pc.;
• dill - 4 branches;
• onion - 1 pc.;
• parsley - 4 branches;
• butter - 25 g;
• bay leaf - 3 leaves;
• olive oil - 2 tbsp. spoons.

1. Peel the tomatoes. Cut into cubes. Place butter in a saucepan. Throw in the tomatoes. Fry.
2. Chop the onion. Chop the carrots. Place in a frying pan. Pour in olive oil. Fry.
3. Cover the tomatoes with water. Throw in the roast. Stir. When the liquid begins to boil, add the potatoes, which have been cut into cubes in advance.
4. Place the fish. Add some salt. Add pepper. Throw in the bay leaves. Cook.
5. Chop the greens. Send to the stew. Stir. Remove from heat.
6. Pour vodka. Stir. Cover with a lid. Leave for half an hour.
7. Slice the lemon and add portions to bowls.