Author Topic: Crema de salmón  (Read 2725 times)

Offline JuliaBalbilla

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Crema de salmón
« on: February 16, 2012, 03:10:28 pm »
Name of Recipe:  Crema de salmón (Cream of salmon soup) – not tested
Comments in square brackets are mine and not in the original recipe.

Tablespoons are European ones, ie, 3 teaspoons

Serves:  4

Ingredients:
For the fish stock
125g prawns
300g water
Other ingredients
3 leeks
2 large carrots
2 heaped tbsps butter
50g olive oil
1 clove garlic, peeled
1 fish stock cube
Ground cayenne pepper, to taste
400g cream
200g salmon, cut into 4 pieces
To decorate
4 thin slices smoked salmon
1 courgette

Preparation
Peel the prawns, reserving the shells and heads.
To make the stock add the shells and heads to the  *: pour in the water 6 minutes / 100° / Speed 5.
Strain the stock and reserve.
Wash the leeks, discarding the green parts and divide into pieces along with the peeled carrots.
Put the butter and oil into a clean  *:.
Add all the vegetables 3 minutes / 100° / Speed 4.
Push the ingredients down from the inside of the  *: with the spatula.
Next, add the reserved stock, the stock cube and the cayenne 12 minutes /100° / Speed 5.
5 minutes before the machine stops, pour in the cream.
Add the salmon 6 seconds / Speed 4 until it is chopped.
Pour into individual soup bowls and garnish, if you wish, with slices of smoked salmon and courgette ‘leaves’.

Tips/Hints:  [To make courgette leaves, see here.]

Origin:  Translated from a recipe in Cocina española con Thermomix (Susaeta Ediciones).

Rosemary from Bournemouth formerly Gloucestershire

Offline cecilia

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Re: Crema de salmón
« Reply #1 on: February 16, 2012, 05:26:39 pm »
Thank you, JulieB.  I'm sure someone will test this soon and report back.  It looks yummy.  Thanks so much for the time you donated translating it for all the English speakers.
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Offline JuliaBalbilla

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Re: Crema de salmón
« Reply #2 on: February 17, 2012, 01:22:13 am »
Thanks Cecilia.  It is a combination of exercises for me so translating into English is one, but the most frightening is testing the recipes, which I won't do until spring or summer (UK) when everyone is out of my kitchen, including cats, bless them ...

JB
Rosemary from Bournemouth formerly Gloucestershire