Miguel Maestre’s Salmon SoupPublished 19 Jun, 2023
Miguel Maestre’s trips around the globe inspired this Salmon Soup with crispy skin, recreate the dish at home with this simple yet impressive recipe. Don’t miss Miguel Maestre live in The Kitchen by Harris Scarfe at the 2023 Good Food & Wine Show.
See Miguel Maestre at this year’s Brisbane Good Food & Wine Show from 27 – 29 October 2023. Purchase your entry ticket below.
4 fillets salmon under 200g
50 g butter x 2
25 ml EVOO x 2
400 g potatoes firm, small diced
1 large leek, washed, sliced white only
2 white onion, 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
Salt and pepper
Horseradish , wasabi optional
Salmon caviar optional
Thinly sliced radish optional
Wash and cut the leeks into thin strips. Peel and slice the carrots, julienne onion and cut the potatoes into cubes. Chop the dill, tarragon and chives finely.
In a large saucepan, sauté the leeks, onions and carrots in butter or olive oil. Once soft and onions 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.
Pat the salmon fillets dry with paper towel, then score the skin with a sharp knife. Season with salt and pepper
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 medium heat. Place the paper on the base, then immediately put the salmon fillets on top, skin-side down.
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.
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 great condiment to finish.
For more delicious recipes from Miguel Maestre head here.