Loxikeito
Description
A hearty first course. Lohikeitto is a traditional Scandinavian soup, especially popular in Finland. However, similar soups are also prepared in Sweden, Norway, and Denmark—countries rich in red fish. Whenever I buy a whole salmon, I always set aside part of it specifically for making lohikeitto soup. This soup, like most other dishes made with red fish, turns out wonderfully tender and slightly thick, with a pleasant creamy flavor. And the fish itself in the soup—words can't describe how delicious it becomes. This is the kind of dish that, once tried, will make you want to keep preparing it again and again. Good luck with your cooking. The soup is ready to serve.
Instructions
- 1
Step 1
Place the soup set (head, tail, skin, skeleton) in a pot, cover with cold water, and set over high heat. Bring to a boil, skim off the foam, then add carrot, whole onion, pepper, and salt. Simmer gently for half an hour, then strain the broth and discard all the solids.
- 2
Step 2
The broth should turn out clear. If it didn't come out clear the first time, strain it again. Season the clear broth with salt.
- 3
Step 3
Meanwhile, while our broth was boiling, we sautéed finely chopped onion and grated carrot in vegetable oil until soft.
- 4
Step 4
Bring the clear broth to a boil, then add the potatoes cut into small cubes.
- 5
Step 5
In a frying pan, heat the butter, add a tablespoon of flour and a little broth. Fry, stirring quickly, to prevent lumps from forming.
- 6
Step 6
When the potatoes are almost cooked, add both fried mixtures (the onion-carrot mixture and the flour mixture) to the pot.
- 7
Step 7
Immediately after that, add the washed fish fillet, cut into cubes (slightly larger than the potato), to the pot.
- 8
Step 8
Add cream and dill to the soup. Bring to a boil and remove from heat.
- 9
Step 9
Serve hot.