Salmon and Prawn Soup Ulster style

My friend asked me yesterday to look for a small cookbook from Florida with an Orange/Onion Salad. The book was from 1988.

I do have it somewhere on my huge heavy load book shelves. I started to look for it. But 500 cookbooks are a bit much to look through. But I took 2 of them out and started to read.

The salad recipe is on my blog from July 2016, btw.

This soup is from a booklet I bought at the Giant's Causeway in Northern Ireland, Ulster.

It calls for cooked salmon. Great to do, when you have leftovers in the fridge. But I did not. I bought some fresh one this morning  seasoned it well and whacked it in the Air fryer for 8 min. The prawns I took out of the freezer and defrosted them in cold water. The shells went in with the stock to cook for 5 min for more taste. Waste not!

Recipe for 2:

250 g cooked seasoned salmon

Bratfisch seasoning

4 large black tiger prawns

450 ml fish stock

60 ml Sherry amaroso

60 g butter

2 heaped tbsp flour

200 g leek

2 green onions

2 garlic cloves

4 button mushrooms

2 celery stalks

Pepper, chives, parsley

Do all the prepwork first. Heat up the stock, clean and chop the veggies and cut the salmon snd prawns in bite size chunks.

In a wide pot melt the butter and sauté all veggies, season them too. When they are soft, take them out but leave the butter in the pot

Add the flour and cook it out. Pour in hot stock, cup by cup to prevent lumps. Stir constantly and add the Sherry.

Now dump in the veggies, the salmon and the raw prawns and give them 3 minutes. Finish with chives and parsley. Check the seasoning.