Hokkaido soup with seafood cheeses
SoupsCook time: 0 min.
Servings: 1
Servings: 1
Ingredients for Hokkaido soup with seafood cheeses
Pepper | ||
Salt | ||
1 | dl | Water |
1/2 | clove | Crushed garlic |
170 | g | Monkfish cheeks cut into strips (or other firm, white fish) |
250 | g | Baked hokkaido-squash |
75 | g | Finely 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.
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