- Salmon fillet - 750 Grams
- Potatoes - 750 Grams
- Bulb - 1 piece
- Cream fat - 1,5 glasses
- Potato starch - 3 st. spoons
- Leaf bay - 3 pieces
- Water - 6 Cups
- Olive oil - 2-3 Art. spoons
- Butter - 1 Art. a spoon
- Lemon - 1/2 Pieces
- Green parsley (bunch) - 1/2 Pieces
- Salt, pepper - - To taste
Prepare all the necessary ingredients, greens - swill, potatoes - clean, if the fish with bones - then remove the bones and leave only the fillets. In the saucepan, warm olive oil, throw it finely chopped onions. Fry on medium heat until soft, 3-4 minutes. When the onion softens - add water to the pan. Bring to a boil, add a bay leaf. Peeled potatoes cut into cubes and also add to the soup. Cook the soup until the potatoes are half ready (about 7 minutes), then add the cut pieces of fish into the pan in large pieces. Cook on medium heat for another 5 minutes, after which we add cream to the pan. Starch is bred in 1-2 tablespoons. water and add to the soup. We cook another 5-7 minutes before obtaining the soup of the necessary density. When the soup by the density becomes the way you like, add a tablespoon of butter to the pan. When the butter melts (almost immediately), remove the pan from the fire. Add half a lemon juice to the pan (optional). Also add the finely chopped parsley to the pan. Solim to taste. Add the ground black pepper. Stir - and that's all, the ear from the red fish with cream is ready! We serve hot.
Servings: 8-10