The soup:
First, in a saucepan, sauté the onions in oil at low temperature until glassy. Then deglaze with the white wine and pour in the broth and cream. Boil the soup easily down, season with salt and pepper and bind with the mixed cornstarch in cold water.
Now, add the butter and quickly stir it into the soup with a whisk. This brings additional bond.
At the very end puree in the chopped watercress with a mixer or blender and pass the soup through a fine strainer.
The salmon tartare:
Cut the smoked salmon into small cubes, mix it with the other ingredients and shaped it using two small spoons.
Decorate the soup with sour cream, fine roasted bacon and watercress.
Ingredients |
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The Soup: dices of a small onion 500 ml chicken or vegetable stock 50 ml white wine 300 ml cream 5 g cornstarch 20 ml of cold water 2 g of salt a pinch of freshly ground pepper 200 g butter 10 g vegetable oil 500 g watercress The salmon tartare: 150 g cold smoked Baltic salmon some chopped chives 20 g fine dices of shallots or onions 5 g of vegetable oil |
Hotel Bernstein
Hochuferpromenade 8
18586 Ostseebad Sellin
Deutschland
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