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Hokkaido soup with seafood cheeses

Soups
Cook time: 0 min.
Servings: 1

Ingredients for Hokkaido soup with seafood cheeses

Pepper
Salt
1dlWater
1/2cloveCrushed garlic
170gMonkfish cheeks cut into strips (or other firm, white fish)
250gBaked hokkaido-squash
75gFinely chopped onion

Instructions for Hokkaido soup with seafood cheeses

To prepare the Hokkaido soup with seafood cheeses recipe, please follow these instructions:

Behind the hokkaido in the oven approx. 45 min. At 180 degrees until it's tender. Sauté onion and garlic in a little water, add salt and pepper. Scrape the meat out of the hokkaido, blend 250 g of it with the onion mixture and pour it into a pan. Add approx. 1 dl water - warm up and taste to. Add strips of mashed potatoes and boil a few minutes and serve.