Sirly Ylläsjärvi’s Midsummer fish soup is a great choice for a midsummer party.
Grilled salmon soup lacks flavor. Sirly Ylläsjärvi
Among other things, a top chef familiar from MasterChef Finland and Diili programs Sirly Ylläsjärvi spends his midsummer at home on the shores of Lake Ylläsjärvi with his wife Aleksin and with his friends.
– I go to get the birches on the terrace, fish and enjoy a few mojitos, Sirly says about her plans.
There may also be free entertainment if neighbors still practice water cross-country snowmobiling this Midsummer.
Sirly’s Midsummer table menu varies from year to year, but this year the chef is dreaming of smoked fish and seafood, among other things.
For fish lovers, he recommends trying grilled salmon soup, which tastes at its own level.
– Aleksi praised that it is even better than traditional salmon soup, for which I have always received praise that it is the best in the world. The grilled vegetables bring a wonderful grilled taste to the soup, and the taste immediately joins in the summer.
Sirly would like to remind you that in grilling, only the imagination is the limit.
Sirly Ylläsjärvi celebrates Midsummer at home in Ylläsjärvi. Sirly Ylläsjärvi
REMEMBER
– Add enough cubes of fish broth to the broth to give the broth a full flavor. Saltless fish soup is an absolute no, and many have already been traumatized as children, says Sirly Ylläsjärvi.
Grilled midsummer fish soup
1.5 kg of new potatoes
1 kg of farmed rainbow trout fillet
1 kg of carrots
salt
1 fair bunch of dill
olive oil
1 smoking board
Kalaliemi
5 cubes of fish broth
2.5 l of water
5 dl cream
1. Immerse the smoking boards in the water for at least an hour so that the planks do not ignite but burn slowly during grilling.
2. Wash the roots and split the carrots lengthwise. Rotate the potatoes and carrots in olive oil, season with salt. Cut the fish fillet into two parts, season with salt and olive oil.
3. After soaking, lift the board directly onto the grill for about a minute, taking care not to ignite the boards. Place the fish fillets on the black side of the boards with the skin side down and cook for 20-30 minutes until the fish is cooked through. Grill the vegetables with the salmon until cooked through.
4. Prepare the fish broth. Measure the water into a saucepan, crumble the cubes into the fish broth. Bring the fish broth to a boil and cook for about 10 minutes. Add food cream.
5. Bring the broth to a boil before serving and add the dill to the set.
6. After grilling the potatoes, cut them into four parts. Also chop the carrots into smaller pieces. You can build each soup separately or put everything in the finished broth.