Salmon Soup with Fennel and Dill

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.