FOOD & BEVERAGES
slow local good
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CHEF GØRAN'S FISH SOUP
Fish boullion; Boil bones from cod or halibut.
Olive oil 3 scallions 1 carrot 1/2 leeks 1/2 celery 1 fennel 2 dl white wine
1/4 tsp black pepper peel of 1 lemon
Dill oil; Blend 1 green leek with 4 tbs sunflower oil till it reaches 67 degrees.
Sift it through an apron or coffee filter.
The soup; cookable cream pickled tarragon lemon dairy butter honey salt & pepper
Heat the oil and turn in the fish bones. Add the vegetables and cook with wine, Cover with water and boil slowly. Add pepper and lemon peel and let stew for 20 minutes. Pull the soup aside and leave for 20 minutes. Sift the boullion through a cloth. Reduce the bouillion slightly. Add cream, butter and tarragon. Add honey, salt, acid, pepper of your own choice. If the soup is too thin you can use maizena flour which is gluten free starch.
Before serving the soup, add; , shrimps, dices of cod / saithe / halibut / and shredded vegetables (leeks and carrots).
Serve with homemade bread.
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