Mediterranean Salmon Soup With Rouille
|Olive oil||1 Tablespoon|
|Butter||1 Ounce (25 Gram)|
|Onion||1 , finely chopped|
|Carrot||1 , finely diced|
|Potato||7 Ounce, diced (1 Standard Potato, No More Than 200 G)|
|Garlic||1 Clove (5 gm), finely chopped|
|Paprika||1 1⁄2 Teaspoon (Plus Extra To Garnish)|
|Saffron threads||1 Teaspoon (2 Large Pinches)|
|Tomatoes||2 , skinned and diced|
|Tomato puree||1 Tablespoon|
|Fish stock||1 1⁄2 Pint (900 Milliliter)|
|Dry white wine||4 Fluid Ounce (125 Milliliter)|
|Salmon steak||14 Ounce (2 Salmon Steaks, About 200 G Each)|
|Single cream||150 Milliliter|
|Red chili||1 Large, deseeded and chopped (Use A Mild Variety)|
|Baguette||250 Gram, cut into 12 slices and toasted|
1. Heat the oil and butter in a large saucepan, add the onion and cook gently for 5 minutes, stirring occasionally, until softened. Add the carrot and potato and cook for 5 minutes.
2. Stir in the garlic, paprika, saffron and tomatoes and cook for 1 minute. Add the tomato puree, stock and wine. Lower the salmon steaks into the stock and season generously with salt and pepper. Bring the stock to the boil, then lower the heat, cover and simmer for 10-12 minutes, or until the salmon flakes easily when pressed lightly with a knife.
3. Lift the salmon out of the pan, flake it into pieces using a knife and fork and discard the skin and bones. Reserve one quarter of the salmon for garnish, then return the rest to the pan and stir in the milk and cream. Puree the soup in a blender or food processor until smooth. Taste and adjust the seasoning if needed and reheat without boiling.
4. To make the rouille, puree the chilli, garlic and mayonnaise with a little salt and pepper in a blender or food processor until smooth. Toast the bread lightly on both sides and top with tiny spoonfuls of rouille. Ladle the soup into warmed bowls, sprinkle in the reserved salmon flakes and float the toasts on top. Sprinkle with paprika and serve immediately.