Cream of Salmon Soup

Directions

Ingredients :

1 sheet frozen puff pastry

thawed

1 egg yolk

beaten

1 tablespoon sesame seeds

1 ½ tablespoons butter

1 onion

diced

18 ounces salmon fillets

diced

1 tablespoon tomato paste

2 ½ cups fish stock

½ cup dry white wine

1 tablespoon cornstarch

1 ¼ cups heavy whipping cream

1 pinch saffron

salt and freshly ground white pepper to taste

3 teaspoons chopped fresh dill

Methods :

Preheat the oven to 400 degrees F (200 degrees C).

Lay puff pastry on a lightly floured surface and roll out with a rolling pin. Brush with egg yolk. Sprinkle with sesame seeds and press in firmly. Cut puff pastry first into squares, then into triangles, and place on a baking sheet.

Bake in the preheated oven until triangles are puffed up and golden brown, about 15 minutes.

Meanwhile, melt butter in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add salmon and cook for 5 minutes. Stir in tomato paste and cook for 1 minute. Pour in fish stock and white wine. Bring to a boil, reduce heat, and simmer for 15 minutes.

Stir cornstarch and a little bit of water into a paste. Add to soup and bring to a boil. Cook until soup thickens, about 5 minutes. Puree soup with an immersion blender until smooth. Stir in cream and saffron. Season with salt and pepper.

Garnish soup with dill and serve with puff pastry triangles.