Burbot and sweet grass soup
Burbot and sweet grass soup
Dig into this quick and easy seafood recipe by Tareq Taylor from Tareq Taylor's Nordic Cookery.
  • Difficulty Level Moderate
  • Technique Roasting
  • Preparation Time 5 minutes
  • Cooking Time 35 minutes
  • Yield 4 servings
  • Part one
  • 1 Burbot approximate 800 grams
  • Skin the burbot, cut out the fillets, take out the gills and save the liver
  • For the broth:
  • Bones and head from one Burbot
  • 1 small Onion
  • 100 grams Celeriac
  • 100 grams Parsnip
  • 100 grams Leek
  • 5 twigs fresh Thyme
  • 10 Black pepper corns
  • 4 Bay leaves
  • 2 straws of Sweet grass – optional
  • 100 millilitres dry White wine
  • 200 millilitres Heavy cream
  • 1+½ litres Water
  • Salt
  • Part two
  • The meat and liver from one Burbot
  • 1 Parsnip
  • 100 grams Celeriac
  • 100 grams Carrots
  • 200 grams Potatoes
  • 100 millilitres Heavy cream
  • To garnish – Dill
  1. Part one
  2. Peel and cut down all vegetables into small pieces. Roast the fish bones for one minute in a hot pot and then add all other ingredients.
  3. Bring the broth to the boil and let it cook for 15 minutes
  4. Strain off the vegetables and salt to taste. Continue with part two
  1. Part two
  2. Cook the liver in the broth for two minutes. Remove it from the broth and cut it down into serving sizes. Cut the fish fillet into 3x3 cm big pieces. Peel and cut the vegetables into small dices
  3. Add the heavy cream to the soup together with the liver, the fish meat and the vegetables. Cook for another ten to fifteen minutes or until the fish and the vegetables are cooked. Serve the soup hot and garnish with fresh dill

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