Salmon soup - 7 delicious recipes

Delicate creamy soup with salmon

Norwegian cuisine is famous for its similarities to Russian, which makes the first fish dish simple to make and very tasty.

To enjoy this spicy fish soup you need:

salmon fillet – 400 g;
potatoes – 400 g;
carrots – 100 g;
onion – 100 g;
tomatoes – 150 g;
cream (20%) – 250 ml;
oil (lean) – 50 ml;
greens – 30 g;
spices, bay leaf, salt - to taste.

When preparing:

The sirloin is cut into cubes, the onions and peeled tomatoes are chopped, the potatoes are cut into bars, the carrots are grated.
In a deep saucepan, the oil is heated, in which the onions and carrots are sautéed.
Tomatoes are added to the carrot-onion mixture.
After 3 minutes, water is poured into the saucepan and brought to a boil.
Potatoes are added to the soup and cooked for 10 minutes.
Finally, fish and cream are added, after which the dish is boiled for 10 minutes.
Before serving, the soup is infused for 20 minutes.

Trout fish soup - recipe

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Every experienced fisherman knows exactly how to prepare fish soup from trout. According to established tradition, it is prepared from sirloin or fattier steak. In addition to fish, the stew contains a standard set of vegetables and rice. By purchasing round-grain rice for cooking, you can count on a thicker broth.

Ingredients:

trout fillet – 400 g;
potatoes – 4 pcs.;
carrots, onions – 1 pc.;
rice – 2.5 tbsp. spoons;
water – 2 l;
basil - to taste.

Preparation:

Cold canned salmon soup

Canned salmon soup is not cheap. But it is very healthy thanks to the saturated Omega-3 fatty acids found in salmon. This soup has an anti-inflammatory effect and helps strengthen the immune system. The unusual tomato-fish taste cannot leave you indifferent.

Ingredients:

Salmon in its own juice (canned) – 1 can,
Tomato juice (can be replaced with homemade grated tomato) – 0.5 l,
Cucumber (fresh) – 1 pc.,
Egg – 1 pc.,
Sour cream – 3 tablespoons,
Parsley and onion, salt, pepper - to taste.

Preparation:

Boil a hard-boiled chicken egg (8 minutes), peel and finely chop. Chop cucumber, onion, parsley. Mix everything in a saucepan. Pour in juice or tomato. Add pepper, salt and sour cream.

The egg can be finely chopped in a cup very quickly. To do this, place a peeled egg in a cup. Using a small knife inside the cup, randomly chop the egg. Due to this. Because the process takes place in a limited space of the dish, the egg does not crumble and crumbles very quickly.

Trout soup with rice

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Trout fish soup with rice is a classic version of chowder. You will get a wonderful thick broth if you boil it thoroughly with the fish head. The fillet is placed almost at the end of cooking, but first it is chopped into small pieces, which will instantly reach the desired degree of readiness.

Ingredients:

trout – 400 g;
rice – 60 g;
water – 2 l;
potatoes – 4 pcs.;
carrots, onions – 1 pc.

Preparation:

Boil the fish head for 30 minutes. with a whole onion.
Sticks of carrots and large cubes of potatoes are added to the strained bubbling broth and boiled for 15 minutes.
Add cereal and spices and cook until the grains are ready.
Add fillet pieces and cook for 5 minutes. and give 10 minutes. brew.

Barley and tuna soup cooked in a slow cooker

Modern kitchen assistants can greatly simplify the preparation of many dishes, including soups. A multicooker is a kitchen appliance with program-controlled functions. To cook soup, just add all the ingredients and press the button.

The soup contains the following ingredients:

Canned tuna in oil – 1 can.
5 pieces of potatoes.
One onion.
Half a glass of pearl barley.
One carrot.
About 2 liters of clean water.
Table salt - to taste.
Dill, parsley and onion.
No more than 3 tablespoons of vegetable oil.

Cooking technology:

First of all, the pearl barley is washed and poured with boiling water for 30 minutes, which will help the pearl barley cook faster.

Vegetable oil is poured into the multicooker and heated by setting the “Frying” mode. At this time, vegetables are prepared. After this, the vegetables are fried until golden brown.

Take a jar of canned food, after which the contents of the jar are kneaded with a fork and sent to the slow cooker with the fried vegetables. After this, all ingredients should be simmered for a maximum of 10 minutes. After this, you can turn off the multicooker for a while.

At this time, the potatoes are prepared and loaded into the multicooker along with the prepared pearl barley and the addition of the required amount of water. The main thing is not to forget to add salt, and after that the “Soup” mode is selected and the button is pressed.

After 40 minutes, the chopped greens are sent to the multicooker, and the dish is cooked for another 20 minutes.

The soup should be served hot, immediately after preparation.

CANNED FISH SOUP IN A MULTICOOKER

Rice soup made from canned sardines

Canned sardine soup has an excellent and unique taste, and its preparation takes a few minutes.

For this you need the following ingredients:

Sardines in their own juice – 1 jar is enough.
One medium sized carrot.
Five pieces of potatoes.
Round rice - no more than 1 cup.
Butter – 2 tablespoons is enough.
One onion.
A pair of bay leaves.
Dried dill - one pinch is enough.
Salt to taste, black pepper.

Cooking sequence:

First of all, you should clean the vegetables, after which they are washed and cut into small cubes. After that, they are poured into a pan of water and placed on fire. For a more pleasant appearance, starchy round or broken rice is suitable. After the water boils, the rice is placed in boiling water, but before that, it should be thoroughly cleaned and rinsed. After this, the dish is cooked until the cereal is completely cooked.

While the cereal is cooking, the carrots and onions are chopped, after which they are fried in butter. When the vegetables are cooked until golden brown, they are sent to the pan. Then the dish is salted, peppered and seasoned with chopped herbs. Pieces of sardines are added to the soup 5 minutes before the dish is ready. The soup is served hot.

Wheat with tuna

Translated from ancient Greek, tuna means “throw”, “throw”. Scientists call this predatory fish from the mackerel family one of the most advanced sea creatures. Gourmets value tuna for its taste and calorie content, while doctors value it for its abundance of nutrients. Canned food preserves the gifts of nature in full.

Set of required products:

Natural canned tuna – 1 can
Millet – 1/3 tbsp. glasses
Onion – 1 head
Potatoes – 2 tubers
Carrots – 1 root vegetable
Dry parsley - tbsp. spoon
Laurel leaf – 1 pc.
Salt - to taste
Olive oil – 18 gr.
Peppercorns – 8 pcs.

Cooking time: 10 min.

Cooking time: 20 minutes

Number of servings: 4

Energy value per 100 grams:

Calories: 120.9
Proteins:8.9
Fat: 2.8
Carbohydrates:15.1

Step-by-step recipe with photos:

First of all, put the pan on the fire. For 4 servings you will need 1.6 liters. quality water.
While the liquid is boiling, rinse the millet.
Let's prepare the vegetables. You need to peel, wash, potatoes, cut into cubes.
Cut the peeled and washed onions into cubes, grate the washed carrots on a coarse grater.
The water, meanwhile, is boiling. Throw in the millet, bring to a boil again, add vegetables, pepper in the pot.
The soup is boiled covered over low heat. After 15 minutes from the start of cooking the potatoes, add the tuna.
Before putting the tuna into the broth, the fish needs to be mashed.
Following the tuna, parsley and olive oil are added to the soup, which will add a refined taste.
Another three minutes on the stove, and the soup is poured into bowls.
A tasty healthy dish can be prepared with any other canned fish. Use dill and basil as spices.

Trout soup with millet

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Trout fish soup with millet is an excellent alternative to the classic version, which cannot be done without rice cereal. Millet is always placed in already boiling water. The cooking time is quite long: from twenty minutes to half an hour. But for the sake of an excellent final result, you can wait.

Ingredients:

trout – 200 g;
water – 2 l;
millet – 3 tbsp. spoons;
fresh dill – 1/3 bunch;
onions, carrots, potatoes – 1 pc.;
black and pink peppercorns – 2 pcs.;
Bay leaf.

Preparation:

Spices, a leaf, a whole onion and fish are thrown into the water and cooked until tender.
The liquid is filtered, the remaining vegetables are sent, cut into cubes, and boiled for 5 minutes.
Pour in the cereal, add some salt and simmer until the grains soften.
Add fish pieces and chopped herbs.

Recipe for Canned Salmon Soup. Calorie, chemical composition and nutritional value.

Nutrient Quantity Normal** % of normal in 100 g % of normal in 100 kcal 100% of normal Calories 28.2 kcal 1684 kcal 1.7% 6% 5972 g Proteins 2.3 g 76 g 3% 10.6% 3304 g Fats 1.2 g 56 g 2.1% 7.4 % 4667 g Carbohydrates 2.1 g 219 g 1% 3.5% 10429 g Dietary fiber 0.3 g 20 g 1.5% 5.3% 6667 g Water 93.6 g 2273 g 4.1% 14.5% 2428 g Ash 0.436 g ~ Vitamins Vitamin A, RE 38.9 mcg 900 mcg 4.3% 15.2% 2314 g Retinol 0.003 mg ~ alpha Carotene 0.013 mcg ~ beta Carotene 0.215 mg 5 mg 4.3% 15.2% 2326 g beta Cryptoxanthin 0.027 mcg ~ Lycopene 0.022 mcg ~ Lutein + Zeaxanthin 0.489 mcg ~ Vitamin B1, thiamine 0 .029 mg 1.5 mg 1.9% 6.7% 5172 g Vitamin B2, riboflavin 0.029 mg 1.8 mg 1.6% 5.7% 6207 g Vitamin B4, choline 6.47 mg 500 mg 1.3% 4.6% 7728 g Vitamin B5, pantothenic 0.154 mg 5 mg 3.1% 11% 324 7 g Vitamin B6 , pyridoxine 0.089 mg 2 mg 4.5% 16% 2247 g Vitamin B9, folates 1.452 mcg 400 mcg 0.4% 1.4% 27548 g Vitamin B12, cobalamin 0.305 mcg 3 mcg 10.2% 36.2% 984 g Vitamin C, ascorbic acid 1.38 mg 9 0 mg 1.5% 5.3% 6522 g Vitamin D, calciferol 0.69 µg 10 µg 6.9% 24.5% 1449 g Vitamin E, alpha tocopherol, TE 0.337 mg 15 mg 2.2% 7.8% 4451 g gamma Tocopherol 0.007 mg ~ Vitamin H, biotin 0.039 µg 50 µg 0.1 % 0.4% 128205 g Vitamin K, phylloquinone 3.7 mcg 120 mcg 3.1% 11% 3243 g Vitamin PP, NE 0.9909 mg 20 mg 5% 17.7% 2021 Niacin 0.651 mg ~ Betaine 0.01 mg ~ Macroelements Potassium, K 100.86 mg 250 0 mg 4% 14.2% 2479 g Calcium, Ca 9.52 mg 1000 mg 1% 3.5% 10504 g Silicon, Si 4.164 mg 30 mg 13.9% 49.3% 720 g Magnesium, Mg 5.55 mg 400 mg 1.4% 5% 7207 g Sodium, Na 102.99 mg 130 0 mg 7.9% 28% 1262 g Sulfur, S 25.95 mg 1000 mg 2.6% 9.2% 3854 g Phosphorus, Ph 22.8 mg 800 mg 2.9% 10.3% 3509 g Chlorine, Cl 163.39 mg 2300 mg 7.1% 25.2% 1408 g Trace elements Aluminum, Al 77 µg ~ Boron, B 15.6 µg ~ Vanadium, V 12.7 µg ~ Iron, Fe 0.245 mg 18 mg 1.4% 5% 7347 g Iodine, I 3.56 µg 150 µg 2.4% 8.5% 4213 g Cobalt, Co 2.673 µg 10 µg 26.7% 94.7 % 374 g Lithium, Li 5.895 µg ~ Manganese, Mn 0.0382 mg 2 mg 1.9% 6.7% 5236 g Copper, Cu 47.87 µg 1000 µg 4.8% 17% 2089 g Molybdenum, Mo 2.962 µg 70 µg 4.2% 14.9% 2363 g Nickel, Ni 0.772 µg ~ Rubidium, Rb 45.9 µg ~ Selenium, Se 3.537 µg 55 µg 6.4% 22.7% 1555 g Strontium, Sr 1.29 µg ~ Fluorine, F 100.7 µg 4000 µg 2.5% 8.9% 3972 g Chromium, Cr 3.33 µg 50 µg 6.7 % 23.8% 1502 g Zinc, Zn 0.124 mg 12 mg 1% 3.5% 9677 g Zirconium, Zr 0.22 μg ~ Digestible carbohydrates Starch and dextrins 1.761 g ~ Mono- and disaccharides (sugars) 0.3 g max 100 g Glucose (dextrose) 0.113 g ~ Sucrose 0.128 g ~ Fructose 0.028 g ~ Essential amino acids 0.094 g ~ Arginine* 0.013 g ~ Valine 0.016 g ~ Histidine* 0.004 g ~ Isoleucine 0.012 g ~ Leucine 0.018 g ~ Lysine 0.017 g ~ Methionine 0.003 g ~ Methionine + Cysteine 0.006 g ~ Threonine 0.013 g ~ Tryptophan 0.004 g ~ Phenylalanine 0.013 g ~ Phenylalanine+Tyrosine 0.024 g ~ Essential amino acids 0.154 g ~ Alanine 0.013 g ~ Aspartic acid 0.034 g ~ Glycine 0.013 g ~ Glutamic acid 0.037 g ~ Proline 0.0 13 g ~ Serine 0.017 g ~ Tyrosine 0.012 g ~ Cysteine 0.003 g ~ Sterols (sterols) Cholesterol 7.27 mg max 300 mg Phytosterols 0.099 mg ~ beta Sitosterol 0.513 mg ~ Saturated fatty acids Saturated fatty acids 0.2 g max 18.7 g 16:0 Palmitic 0.026 g ~ 18:0 Stearic 0 .013 g ~ 20:0 Arachic acid 0.001 g ~ 22:0 Behenic acid 0.002 g ~ Monounsaturated fatty acids 0.362 g min 16.8 g 2.2% 7.8% 16:1 Palmitoleic 0.001 g ~ 18:1 Oleic (omega-9) 0.082 g ~ 18:1 cis 0.001 g ~ Polyunsaturated fatty acids 0.522 g from 11.2 to 20.6 g 4.7% 16.7% 18:2 Linoleic 0.164 g ~ 18:3 Linolenic 0.011 g ~ Omega-3 fatty acids 0.3 g from 0.9 to 3.7 g 33.3% 118.1% Omega-6 fatty acids 0.2 g from 4.7 to 16.8 g 4.3% 15.2%

health-diet.ru

Creamy soup with salmon and melted cheese

It is easy to replace salmon with any similar fish - trout, for example, or salmon. Many people throw away the remains of the carcass after cutting, considering only the fillet valuable. What's interesting about the soup? It's healthy, easy to prepare, and contains inexpensive ingredients.

Ingredients:

fish (salmon – soup set) – 400 gr.;
cheese (processed, packs) – 100 gr.;
potatoes (medium) – 4 pcs.;
millet – ½ cup;
carrot;
lemon juice;
salt pepper;
greenery.

Cooking steps:

1. Preliminary preparation of products. I washed the vegetables and cut them. Potatoes into small cubes, grated carrots. You can cut it into strips. I cleaned the fish and chopped it into large pieces. I sorted through the millet and washed it. Processed cheese needs to be plain, in small packs.

2. Poured water into a large saucepan and placed the potatoes there. It takes the longest to cook, so you should start with it. For now I printed out the cheesecakes and randomly cut them into medium slices. When the potatoes are half cooked, place the cheese curds in the pan. They will quickly melt in boiling water. To speed up the process, I regularly stirred the soup, adding carrots.

3. The cheese has dissolved, it’s time to pour the millet into the pan, followed by the fish. Still continuing to stir.

4. Salt must be added carefully, because the cheese already contains enough spices. For acidity, you can squeeze half a lemon into the soup. The amount of spices is easy to adjust; just try the dish as you go. Before turning off the heat, add chopped fine herbs.

Wait a few minutes and you are ready to serve!

Fish soup from canned sardines in oil with vermicelli

Dishes made from canned food in oil filling are more satisfying and rich. I propose to supplement the recipe list with small vermicelli. An alternative to pasta can be rice or millet.

Sardines in oil - a can.
Potatoes – 2-3 pcs.
Water – 2 liters.
Onions, carrots - one piece each.
Vermicelli – 70 gr.
Salt, bay leaf, pepper, sunflower oil.

Boil water, add the cut potatoes into strips. After the contents of the pan boil, reduce the heat. Cook for 10 minutes.
Chop the root vegetables, fry, placing them one by one in a frying pan.
Divide into pieces and mash the sardines a little with a fork. Select the bones (vertebral ridges).
Pour vermicelli into the pan and add salt. Continue cooking until the pasta is ready. Keep in mind that vermicelli becomes very soft even after cooking, so cook it until al dente (almost ready, slightly hard).
Add sardines to the soup, fry them, add spices.
Cook for 2-4 minutes. Turn off the gas, cover with a lid, and leave the dish for an additional 10 minutes to infuse.

Salmon belly soup

If buying a red fish steak doesn't fit into your budget, you can make salmon belly soup. Moreover, the dish will turn out no less tasty.

600 gr. salmon bellies;
6 potatoes;
2 carrots;
2 onions;
200 ml cream;
salt, pepper, fresh herbs to taste.

Using a sharp knife, remove the skin from the bellies of the salmon, but do not cut off the fins yet. We wash the fish and place it in a pan of boiling water (2 liters). Cook for 10 minutes. Remove the bellies from the broth and let cool slightly. Strain the broth.

Place peeled potatoes and carrots, cut into large pieces, into the broth. We lower the peeled onion entirely. Cook, adding salt until the vegetables are fully cooked. We take out the prepared vegetables with a slotted spoon. Throw away the onions. Mash the carrots and potatoes with a fork or chop with a blender. Place the puree back into the pan. Add pieces of salmon there (remove the fins). Season the soup with spices to taste and cook for another five minutes. Pour in the heated cream, stir and turn off the heat. Serve the soup with fresh dill, pouring finely chopped herbs into bowls with soup.

Trout soup with cream

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Creamy trout soup lures tasters with its spicy and at the same time delicate taste. You will need thick cream and pour it into the total mass at the very last stage so as not to overcook. Aromatic Indian long-grain basmati rice is ideal for this type of fish brew.

Ingredients:

trout – 300 g;
butter – 10 g;
water – 2 l;
cream 33% – 200 ml;
potatoes – 6 pcs.;
bay leaf – 2 pcs.;
onions, carrots – 1 pc.;
rice – 3 tbsp. spoons;
nutmeg – 1/3 teaspoon.

Preparation:

Cover the fish with water and cook for 20 minutes.
Throw in potato cubes, washed grains, and cook until soft.
Fry the finely chopped onion for 5 minutes.
Add grated carrots and simmer for 5 minutes.
Place in the slurry along with bay leaves.
As soon as it boils, pour in the cream, season the fresh trout soup with spices and after 2 minutes. turn off.

Is it possible to give this soup to children?

Fish soups, also called fish soup, can be eaten by almost everyone, including children, but you should still pay attention to the age of the children. The problem is that canned products are used. Still, you should give preference to dishes prepared from fresh fish.

On a note! Such dishes are still acceptable for older children. Even in this case, you should choose canned foods that contain only fish, salt and spices, as well as those made in floating factories.

If you use fish in its own juice, the calorie content of the dish will be significantly reduced, which will reduce the load on the liver.

How to make trout soup?

It is recommended to make trout soup, the recipes of which exist in many variations, from fresh fish, since too long storage has a detrimental effect on the taste. But not everyone has this opportunity. In such cases, it is better to buy a slightly frozen carcass. It should also be noted that:

A good richness to the dish will be given by fish trimmings, which are removed before serving and only the fillet part is left for a presentable appearance;
It takes no more than twenty minutes to cook the carcass;
Excessive spice flavor can overwhelm the fishy flavor.

Video recipe for making salmon soup with cream and vegetables

I offer you a clear example of how to quickly and deliciously cook a delicate creamy salmon soup with vegetables. It turns out unusually aromatic and rich. The author will tell you all the secrets of its preparation and show you the recipe.

Enjoy watching!

Many people call salmon soup fish soup. This is an incorrect statement. Ukha, as a rule, is prepared from white varieties of fish. Salmon is a red fish and the first dish made from it can be called fish soup. In addition, real fish soup consists only of fish and onions. In rare cases, potatoes and carrots are placed here. Salmon soup can also contain such a set of products. Most often it is diluted with cream and vegetables with seasonings are added.

Cream generally goes very well with red fish, both in the preparation of soups and main courses. The creamy fish soup turns out even more tender and maximizes the aroma and taste of salmon. To prepare this dish you don’t have to buy steaks or whole fish. Ridges, head or tail are perfect for soup. But if at the same time you have the opportunity to add clean meat, it will not be superfluous.

I hope you enjoyed today's salmon fish soup recipes. Be sure to take the article to your social networks so as not to lose it. Let your friends also learn how to quickly and deliciously prepare this dish so that it turns out delicious.

I wish you success! See you soon!

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Canned saury fish soup - recipe step by step

The easiest cooking option for beginner cooks. But once you understand the principle, you can cook a dish from any canned food.

Saira in oil – 2 jars.
Bulb.
Carrot.
Potatoes – 2 tubers.
Sunflower oil, salt, bay leaf, pepper (ground and peppercorns).
Water – 3 liters.

Chop the onion into cubes.

Rub the carrots with large shavings.

Sauté in oil until beautifully browned. Place the onions first, then when they become translucent, add the carrots.

If you have a thick-bottomed cauldron-type pan, then you can fry vegetables directly in it.

Pour water into the pan, when the contents boil, transfer the sautéed vegetables into the pan.

Let it boil, add the potato slices. Cook for 10 minutes.

Throw a bay leaf into the soup, add salt, but only a little, since canned food also contains spice. Cook with a quiet gurgling sound, at the lowest heat setting.

Taste the potatoes to see if they are done. If it is almost ready, open the canned food and place it in a saucepan. At the same time, season with pepper. Assess the size of the pieces in the jar; if you think they are too large, divide them, but do not chop them too much.

Saira does not take long to cook, so then you decide for yourself how long to continue cooking. You can turn it off almost immediately if the potatoes are already edible. Or simmer for 5 minutes to make the soup richer. After adding the fish, be sure to taste the first dish for salt and adjust as necessary.

5. Finnish soup with green peas

An ingredient such as green peas makes the finished dish tender and nutritious. It cooks very quickly.

Cooking process:

Pour fish broth (400 ml) into the pan and bring it to a boil; Add 3 potatoes, carrot slices, chopped onions, frozen peas; After 12-13 minutes, add 200 g of salmon pieces to the soup; When they are ready, add 100 ml cream 33% fat, add herbs, allspice, bay leaves; Bring the soup to a boil again and remove the dishes from the heat.

Milk soup with trout

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Even milk can be safely poured into trout soup! With milk it will still be just as rich and will not lose its magical taste at all. To make the broth rich, a spoonful of sifted flour is diluted in milk, but its amount can be increased or decreased at your own discretion.

Ingredients:

trout fillet – 300 g;
milk – 400 g;
water – 1 l;
potatoes – 3 pcs.;
flour – 1 tbsp. spoon;
fresh dill - ½ bunch.

Preparation:

Potato cubes and a whole onion, covered with water, are sent to cook until soft.
Add fish pieces and cook for 5 minutes.
Flour is diluted in milk, poured into the soup, and boiled for 10 minutes.
Trout milk soup is seasoned with spices, sprinkled with chopped herbs, allowed to boil and removed from the stove.

Canned fish soup with seaweed

Soup with added seaweed is a real health cocktail! Sea kale saturates the soup with iodine, protein, minerals and vitamins.

Ingredients:

Canned fish in its own juice – 1 can,
Sea kale salad – 200 g.,
Golden rice – 3 spoons,
Potato tubers – 3 pcs.,
Carrots - 1 pc.,
Onion – 1 head,
Vegetable oil for frying,
Bay leaf, salt, herbs - to taste.

Preparation:

Boil water. Add rice to boiling water. Grate the carrots. Chop the onion. Cut the potatoes into cubes and place in boiling water with the rice. Chop the onions and carrots and sauté in vegetable oil for a couple of minutes. While stirring, add the roast, canned food and seaweed to the pan. Put bay leaf, salt, add herbs. Cook until the potatoes are ready.

Cooking steps

Grate the carrots, cut the onion into cubes, and fry in a little oil.

Boil water. Place the chopped potatoes in there and add a little salt. Cook until almost done.

Remove the bones from the canned salmon. Disassemble into small pieces.

Add the roast, peppercorns and bay leaf to the soup.

At the very end of cooking, add canned salmon, possibly with liquid. Boil the soup for 1 minute.

Canned salmon soup is very tasty served with a boiled egg and always with herbs.

Canned salmon soup will appeal to those who are bored with classic first courses. On the one hand, the recipe is quite refined, but at the same time very simple, because... The fish is used in ready-made form. Follow the step-by-step recipe and you will get the same deliciousness!