Instructions
Follow the steps and taste along the way.
Chop the vegetables
Slice the leek into thin rounds, dice the fennel finely, and cut the potatoes into cubes about 1.5 cm in size. Cut the salmon into pieces about 3 cm wide.
Make the leek and fennel base
Melt the butter in a pot of at least 3 litres over medium heat. Add the leek and fennel and cook for 5 minutes, stirring occasionally. The vegetables should soften but not brown.
Cook the potatoes
Add the potatoes, fish stock, bay leaf, and 4 g of salt to the pot. Bring to a gentle boil, then reduce the heat and simmer uncovered for 12 to 15 minutes, until the potatoes are easily pierced with the tip of a knife.
Gently cook the salmon
Remove the bay leaf and add the salmon pieces to the soup. Keep the soup at a gentle simmer and cook for 4 minutes, until the salmon is no longer translucent inside but remains juicy.
Finish with cream, dill, and lemon
Stir in the cream and white pepper, heat the soup until just below boiling, then remove it from the heat; do not let it boil vigorously after adding the cream. Add the lemon juice, chopped dill, and the remaining 1 g of salt. Stir and serve hot.
