Gastro Galley: Salmon Head & Leek Soup

Salmon Head and Leek Soup

• Remove the eyes and gills from the salmon heads, then wash them in cold water. Once done, dry them out and use a large sharp knife to split them in half, down the middle from mouth to neck.
• Chop the green leaf part of the leaks off and dice them.
• Finely chop the potatoes up into the smallest possible pieces.
• Finely chop the white parts of the leaks and fry until translucent, then add the chopped potatoes.
• Pour in the water and bring to the boil, then add the sea salt and the bay leaf. Simmer until the potatoes are fully softened (approx. 25-30 minutes).
• Once the stock is ready, add the chopped green leek leaves and the cleaned salmon heads, followed by the white pepper.
• Bring the water back to the boil, then cover the saucepan with its lid, reduce the heat to low and leave to cook for 30 minutes.
• Check the salmon is fully cooked through, sift through the soup to remove the larger bones and then serve.

Thanks to Dave for sharing!