Potato Soup with Salmon Trout

A soup only with potatoes is boring. Some veggies and a little bacon always helps.

ALDI had some nice looking Salmon Trout pieces and I bought one. I could have easily panfried it, but I was looking forward to having a soup. Winter is soup season for me.

When I finished the soup I recognised some similarities to the Lohikeitto Soup from Finnland I made 2 years ago. But that one was with salmon and not with trout and without bacon.

Recipe for 3:

180 g salmon trout

60 g bacon

2 green onions

1/2 tsp garlic powder

1 tbsp grapeseed oil

5 potatoes

1 carrot

100 g leek

50 g celeriac

1 red radish

400 ml fish fond

400 ml veg stock from paste

Dried dill

Salt and pepper

80 g sour cream

Topping:

1 tsp oil

30 g fine strips of the white part from the leek

1/2 tsp honey

1 tsp raspberry vinegar

The trout came with skin on. Normally I take it off with a sharp knife. But one side of the filet was a bit thin. I used a #Hack# I saw on Insta:

I poured 300 ml boiling water on top of the skin, waited 1 min and was able to peal it off without a knife in one piece. Then I cut it in small pieces and set aside.

In a small pan caramelize the leek strips for later.

In a big pot heat up the oil and toss in all veggies and give them 5 min to get some color. Don't forget to season them with salt.

Now add fish and veg stock, pepper and garlic powder, bring to a boil, cover and reduce the heat. Cook for 25 min.

Use a stick blender and make a nice, but not too smooth soup. Turn off the heat and toss in the salmon trout. It will cook in the residual heat in 5 min.

Finish with sour cream and dill and top with the caramelized leek strips.