Bergen Fish Soup
The Bergen Fish Soup is subject to many a dispute. This is my way of making it – it is rich, flavorful and fantastic.
Bergen Fish Soup
Bring the fish stock to a boil in a large pot. Add the vegetables, reduce the heat, and let simmer for 5 minutes.
If you are using the flour, whisk it together with the cream in a small bowl, add the cream to the soup, and bring to a boil. Add the sugar and vinegar to taste; the soup should have a subtle sweet-and-sour flavor. Add the veal stock, if using, and salt to taste. Add the fish and fish dumplings, bring to a boil, reduce the heat, and simmer for 7 to 8 minutes, until the fish is just cooked.
In the meantime, whisk together the egg yolks and sour cream in a small bowl. Pour the soup into bowls, dividing the fish and dumplings evenly. Gently stir 2 to 3 tablespoons of the sour cream mixture into each bowl. Sprinkle with chives, if desired, and serve.
1Whip the eggs, flour, rapeweed oil, vanilla ...
- Wheat bread
The coating of flour on these loaves reflects some of the oven heat, facilitating the baking of them...
- Cheesecake with Sour Cream, Cl...
This is a simple version that does not require any cooking.
- Reindeer burger
Santa’s means of transport is almost always more tempting than the slightly bland game ...
- Pan-fried bread
Usually, you have to be very thorough when baking bread. However, if you bake it in a pan, the b...
- Duck stock
Chop up the giblets (i.e. the neck). Fry the onion, carrot, celer...
- Roasted Fillet of Musk Ox with...
Musk ox has a surprisingly mild gamey flavor. You can also use venison for this recipe. If you...
- Reindeer Meatballs in Brown Sa...
1Mix the ground meat with egg, corn flour, and spices while sti...