Salmon Soup


Oct 05, 2023

1 min read

1 L Fish Stock
150 g Fennel
150 g Leeks
150 g Onion
100 g Celery Stalks
2 no Star Anise
10 no Coriander Seeds
15 no Fennel Seeds
2 no Bay Leaves
300 ml White Wine
1 no Thyme Sprig
600 ml Anchor Extra Yield Cooking Cream
1 bunch Dill
60 g Anchor Unsalted Butter
Pickled Pearl Onion
12 no Red Pearl Onions
75 g Caster Sugar
200 ml Cider Vinegar
Confit of Fennel
1 no Fennel
100 ml Olive Oil
100 ml Water
1 no Lemon Zest
Saffron Cocotte Potatoes
12 no New Potatoes
6 strands Saffron
To Serve
4 x 100 g Salmon
12 no Green Zucchini Discs 2cm - Poaches
12 no Pickled Red Pearl Onions
12 pc Confit Fennel
10 ml Tomato Oil
5 g Dill Sprigs
  1. Dice 1cm cubes of fennel, onion, leeks and celery​.
  2. In a large pot on a medium to low heat melt Anchor Unsalted Butter.​
  3. Add diced fennel, onion, celery and leeks and cook for 5-7 mins​.
  4. Add star anise, coriander seeds and fennel seeds and cook with vegetables till vegetables are translucent 15mins.​
  5. Add white wine and reduce by 2/3​.
  6. Add fish stock and thyme and reduce by half​.
  7. Add fresh dill and Anchor Extra Yield and bring to boil​.
  8. Reduce slightly if required.
  9. Pass through fine chinois. ​
  10. Season with salt and serve.


Pickled Pearl Onions
  1. Bring sugar and cider vinegar to boil.
  2. Allow to cool.​
  3. Add red pearl onions and store for 1 week.


Confit of Fennel
  1. Cut fennel in 0.5 cm strips​.
  2. Bring water, oil and lemon zest to boil​.
  3. Add fennel strips, and bring to boil, then keep warm at 80 degrees C till fennel tender. ​
  4. Once tender, strain, season and serve.


Saffron Cocotte Potatoes
  1. Turn new potatoes ensuring all same size​.
  2. Place in pot of boing salted water with saffron and cook till tender. 10-11 mins.


To Serve
  1. Pan sear salmon.​
  2. Heat salmon soup, and ladle in to serving bowl​.
  3. Place salmon in center of bowl.
  4. Garnish each plate with 3 of each garnish​.
  5. Garnish with dill and herbs​.
  6. Finish with tomato and oil and serve.
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