600 grams of salmon
800 ml broth (fish)
1 stalk of leek
100 g frozen green peas
400 ml of vegetable broth (from cubes)
2 sprigs of dill
1 pinch of turmeric
200 ml of white wine
2 carrots
salt
ground black pepper
Preparation
1. Carrot peel and cut into circles. Leek prepare and chop finely. Dill wash, dry, tear off the leaves.
2. Boil the vegetable broth. Put the carrots and cook for 8 minutes. Then remove with a slotted spoon and place in a soup leeks. After 3 minutes, remove and connect onions and carrots. Peas cook in the broth for 2 minutes, then lay out.
3. Broth spice turmeric. Pour the fish stock and wine and bring to a boil. Salmon rinse, dry, cut into cubes and put into the broth. Bring to a boil and cook over low heat for 5 minutes.
4. Blanched vegetables are again put into the broth and warm. Season with salt and pepper. Fish with vegetables with a slotted spoon arrange on plates and pour the broth. Dish decorate with sprigs of dill.
Bon Appetit!