Fish calla
Kalya (from Finnish kala - fish) - soup cooked in cucumber pickle, a prototype of modern pickles. Such a soup is not often prepared at home, and not even in every restaurant it can be found on the menu.
Ingredients
Servings 6- 1.5 kg fish soup set of zander and salmon (heads, tails, ridges)
- 350–400 g salmon fillet
- 350–400 g pikeperch fillet
- 4 pickles
- cucumber pickle
- 2 large onions
- 1 lemon
- 150 g of olives
- 150 g olives
- 3 art. l. tomato paste
- 1 h. l. Sahara
- vegetable oil
- 1 bay leaf
- salt
- freshly ground black pepper
- capers for serving
- chopped dill for serving
Cooking
Step 1
Rinse the fish soup set, put in a large saucepan, pour 2.5 liters of water, bring to a boil over high heat. Reduce heat to low, add a little salt, simmer for 1 hour. Strain the broth.
Step 2
Peel the pickles and cut into small pieces. Pour some water into a saucepan, bring to a low boil, put cucumbers, blanch for 7-10 minutes. Throw it in a colander.
Step 3
Cut the peel from the lemon so that the pulp is visible, cut the fillet into slices between the films.
Step 4
Cut the fish fillet into large cubes, pour a small amount of broth, bring to a boil, blanch for 3-4 minutes.
Step 5
Peel the onion and chop very finely. In a large heavy-bottomed saucepan, heat the oil, put the onion, fry for 5-7 minutes. Add sugar and tomato paste, fry for 3 minutes.
Step 6
Pour in the broth, add cucumbers, cucumber pickle to taste, olives, black olives and bay leaf. Pepper, bring to a boil, cook for 5 minutes.
Step 7
Divide fish, capers, dill and lemon fillet slices among plates. Pour in the kali and serve immediately.