Fish soup "Chowder" under puff pastry
69 60 минут 4 порции
For my taste this soup just wonderful delicious, all creamy and soft, and delicious fish and unusual combinations that it only improve. For the recipe thanks to the famous chef Rachael ray, I think many love her recipes, I also are among her fans and often take her recipes as a basis, adjusting something under the tastes of my family.
Ingredients for Fish soup "Chowder" under puff pastry
- Salmon - 170 g
- Butter - 2 tbsp
- Green peas - 0,5 stack.
- Potatoes - 1 piece
- Onion - 1 piece
- The Apium graveolens Dulce - 3 PCs
- Lemon - 0,5 PCs
- Mustard - 1 tbsp
- Flour - 2 tbsp
- Chicken egg - 1 piece
- Broth - 2 stack.
- Puff pastry - 1 piece
- Salt - to taste
- Black pepper - to taste
- Dry white wine - 1.5 stack.
- Bay leaf - 1 piece
- Olive oil - 2 tbsp
- Seasoning - 1 tbsp
- Cream - 1 Cup.
- Dill - 0,5 stack.
Step by step instruction of cooking Fish soup "Chowder" under puff pastry
The products have already been prepared: potatoes cut into small pieces, celery, onion and dill finely.
Preheat the oven to 220 degrees. While heated to a predetermined temperature, a bowl or any shape suitable the size of portions Skeet, which will be served soup as a template to cut from a rolled sheet of puff pastry 4 laps, place them on a baking tray covered with baking paper (or non-stick coating). Beat the egg with a little water and brush it over the circles.
Bake until dough puffs and is lightly browned.
The fish lightly with salt and pepper, put into a frying pan and pour the wine, put the Bay leaf and slices of lemon bring to boil and cook on low heat for 8 - 10 minutes or until the fish becomes opaque.
In a thick-walled saucepan, heat the olive oil (any vegetable), add the onions, celery, potatoes, green peas. Season with salt and pepper, add the tomato paste and seasoning for cooking seafood, cover and simmer 10 minutes on low heat, stirring from time to time.
Ready to split into pieces. The broth in which the fish is cooked, drain, keep 1 Cup of broth for later use.
Of the total volume of chicken broth to pee 1 Cup and set aside, a large part of the pour to the vegetables, add the broth from cooking the fish, cream. Bring to a boil.
While the mixture is boiling, in a small saucepan, melt the butter, mix with flour, add the parts the remains of the chicken stock (1 left earlier Cup), mustard. All the while stirring, not allowing lumps to form.
Enter the seasoning in the soup and cook 3 to 4 minutes until thickened to the consistency of liquid sauce.
Add to soup chunks of salmon, green and warm.
Serve in portion bowls, covered "lid" of the dough.