Steelhead Soup – Puree
0.4 gallon cold water
½ lb steelhead fillet
2 medium onions
4 medium potatoes
2 garlic cloves
2 tbsp olive oil
1 tbsp butter
2.5 oz (70 g) whipping cream
Ground peppers mix
1 tsp sea salt
Pour water in a saucepan, put the fish in the cold water, and bring to boil.
Boil for about 25 minutes on medium heating.
Note: don’t forget to de-foam!
Then, add salt.
At the same time, peel the potatoes, onions, and garlic.
Cut potatoes into small cubes, cut garlic into medium pieces, cut onions into thin strips.
Put butter and vegetable oil on a skillet, and turn heating on.
When the butter melts, place the onions in the skillet, and stir-fry for 2-3 minutes with medium heating.
Then, add the garlic, and stir-fry both for 1 minute. Place this in a saucepan.
Take the fish out of the broth, and sift the broth.
Pour the broth in the same saucepan where the onions and garlic are, and put the potatoes in the saucepan.
Bring to boil, and boil for about 20 minutes with low-medium heating.
Then, blend this until an even consistency, and pour back in the other saucepan.
Cut the fish into small pieces, and put these in the saucepan.
Pour the whipping cream in the saucepan.
Bring to boil, and turn heating off.
Serve hot in deep bowls, sprinkled with the pepper mix.