Calories
600 kcal
Protein
45 g
Fat
50 g
Carbohydrates
6 g
First we need to prepare the fish broth. For this soup, you need a low-fat broth, you can cook a piece of any sea fish. If you freeze broths, then you just need to take it out of the freezer and defrost it, but if you bought a whole fish, then we clean the fish from scales and cut it into fillets. If the fish is river, then you will additionally have to tinker in order to extract all the bones. Cut the fish into smaller pieces, pour 2-3 glasses of water and put on a slow fire for 30 minutes. For flavor, you can add parsley or other greens, if desired.
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Whip the cream until smooth with the yolk using a fork or a whisk in a small bowl. Remove the hot broth from the heat, stirring vigorously, pour in the egg-cream mixture in a thin stream and boil again on the stove for 1 minute, no more, so that the broth thickens. If you use frozen broth, then defrost it, pour in the egg mixture and put in the microwave for 2 minutes, remove and mix - it will thicken perfectly.
Slightly cool the base for the soup, put the arugula or parsley in it if you do not like the taste of arugula. We put crayfish meat on top, put mineral water frozen in cubes, if you serve soup in the summer and serve soup with brown bread, and even better with croutons. The soup turns out to be very light, but satisfying due to crayfish, creamy and slightly bitter from arugula. The taste is very harmonious.
Small and medium crawfish are boiled for 5 - 10 minutes, large - 15 minutes. It is impossible to digest crawfish, the consistency of meat suffers from this. Depending on the amount of salt in the water, crawfish are allowed to infuse in cooling water from 30 minutes to four hours. The amount of salt that is used for cooking crawfish is calculated based on the volume of water: one heaping tablespoon of salt is taken per liter of water - this is the minimum amount of salt. This amount of salt is taken with the expectation that after cooking, the crawfish will be infused for some time in the water in which they were boiled. Onions and garlic cloves are added to the crawfish, but the main ingredient is dried dill with seeds in the form of "umbrellas".
Fresh fish, which has a minimum number of bones, is best suited for cooking. If we talk about river fish, then these are primarily predators, because linen has a peculiar aftertaste. I don’t write about mud, because with a taste and smell of mud, fish is not suitable for cooking at all. Therefore, rotan, ruff (but better for pre-cooking, painfully small), pike perch, catfish, burbot, eel are good for cooking.
Bon Appetit!
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