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 Salmon Recipes -
Fennel Soup with Curry, Salmon Cubes and Blue Mussels Recipe
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Soups and Stews Recipes -
Fennel Soup with Curry, Salmon Cubes and Blue Mussels Recipe
Ingredients
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1 thin leek
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1/2 fennel bulb
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1 shallot, finely
chopped
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1 tablespoon
unsalted butter
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1/2 teaspoon curry powder
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A few whole
saffron threads
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2 tablespoons
vermouth
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100 ml/31/2 fl oz
dry white wine
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750 ml/11/4 pints fish stock (refer
recipe)
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200 g/7 oz raw
salmon fillet, cut into cubes
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150 g/5 oz canned
or cooked mussels
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100 ml/31/2 fl oz
double cream
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2 tablespoons
crème fraiche
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Salt
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Cayenne pepper
Basil leaves to garnish
Serves 4
Method:
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Clean and rinse the
leek
and dice the white part. Wash the
fennel and cut into small pieces.
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Cook the shallots, fennel and
leek in hot butter until soft and translucent.
Sprinkle with curry powder and saffron threads
and add the vermouth and white wine.
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Cook until the liquid has mostly
evaporated, then add the fish stock and continue
cooking until the liquid has evaporated by half.
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Puree the soup with a hand
blender. Add the salmon cubes and mussels but do
not allow the soup to boil again.
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Whisk the cream and crème fraiche
together and stir into the soup. Season to taste
with salt and cayenne. Serve sprinkled with
finely chopped basil leaves.
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If using fresh mussels, you will
need about 600 g/11/4 lb mussels.
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