Fish soup with trout and lemon

Photo: Silje Bryn Knutsen

LESS THAN 20 MINUTES EASY

Try something new with this fish soup with trout and sugar kelp - it gives a sweet and mild taste. You can also choose not to add the sugar kelp and simply serve it as fish soup.

Ingredients

servings

- 200 g 1 trout or salmon fillet
- 2 tbsp 1 sugar kelp or sugar kelp powder – optional
- carrot
- 6 dl 1 water
- 2 tbsp 1 chives, chopped
- spring onion, sliced lengthwise thinly
- 4 tbsp 1 peas, preferably frozen
- 0.5 tsp 1 salt
- turns of a pepper grinder
- Juice of 1/4 lemon

Method

Start by breaking up the sugar kelp in a pan.
Slice the carrot and add to the pan.
If making the soup outdoors, fire up the Primus stove. Add the water to the pan and place on the Primus stove or cooker at home. Bring to the boil then reduce to medium heat.
Dice the trout.
Add the trout, chives, spring onion and peas to the pan. Keep an eye on the temperature of the soup as you do not want the trout to be overcooked. Poach the trout for around 5-6 minutes.
Season with salt and pepper. Add the lemon towards the end for a fresh citrus flavour.
Serve in bowls.

Method

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