Lingcod soup
Description
A hearty first course. The best burbot soup (ukha) is made from late December to early February, which coincides with the fish's spawning season. At other times, it's better not to attempt making it. For cooking, it's best to use burbot with roe. Preparation: Gut the burbot, setting aside the roe and liver. Carefully remove the skin. Separate the flesh from the bones and place the flesh in a bowl. Put the head, bones, tail, and fins of the burbot into a pot, add 2 liters of cold water, and bring to a boil. Add a whole onion, bay leaf, peppercorns, sliced carrots, and chopped parsley, and cook for 15–20 minutes. Strain the broth into another pot. Pass the burbot flesh through a meat grinder. Add flour, egg, salt, and pepper, and mix thoroughly. Shape the mixture into a 3 cm thick log, place it into the boiling broth, and cook for 5 minutes. Then remove, cool, and slice. Add the roe and liver of the burbot to the broth and cook until done. Three minutes before the end of cooking, add the slices of fish mixture, capers, and butter to the pot. Pour the soup into bowls, add olives, and garnish with lemon slices. Serve immediately.