Miguel Maestre’s Crispy Salmon Skin Soup Recipe

Ingredients

• 4 fillets salmon under 200g
• 50 g butter x 2
• 25 ml EVO x 2
• 400 g potatoes firm, small diced
• 1 large leek, washed, sliced white only
• 2 white onions, julienned
• 4 carrots, peeled cubed
• 1.2 litres fish, chicken or vegetable stock
• 250ml heavy cream
• 1 bunch of dill fresh, picked
• 1 bunch chives finely chopped
• 1/2 bunch tarragon leaves chopped
• Garnish
• 1 lemon
• Salt and pepper
• Horseradish , wasabi optional
• Salmon caviar optional
• Thinly sliced radish optional

Method

1. Wash and cut the leeks into thin strips. Peel and slice the carrots, chop onions into Juliane and cut the potatoes into cubes. Chop the dill, tarragon and chives finely.
2. In a large saucepan, sauté the leeks, onions and carrots in butter or olive oil. Once soft and onions are translucent and caramelised, add the potatoes and stock. Season with salt and black pepper. Simmer for 15 minutes at medium heat until the potatoes are cooked, then add the cream. Cook over medium heat for 3-5 minutes at a simmer. The cream should not boil.
3. Pat the salmon fillets dry with a paper towel, then score the skin with a sharp knife. Season with salt and pepper.
4. Cut out a piece of baking paper to fit the base of a medium size frying pan (non-stick). Add the oil to the pan and heat over a medium heat. Place the paper on the base, then immediately put the salmon fillets on top, skin-side down.
5. Press the fish into the pan with an egg flip or spatula to ensure maximum crispness and prevent it from curling up. Keep the heat at medium for 5 min- if it becomes too hot the skin will burn before the fish is cooked through. Cook until the sides of the fillets change to golden, basting the fish with the pan juices. After 2-3 minutes, add the butter and flip the fillets over. Cook for just 30 seconds.
6. To serve: Add the fresh herbs and crispy skin salmon to the broth mixture. Serve in a bowl and decorate with more dill, black pepper and a drizzle of lemon juice. Add fresh thinly sliced radish if you like. Fresh horseradish or wasabi is a great condiment to finish it as well.