Fish soup with hot paprika seasoned smoked ham ‘Tatar’

Fish soup with hot paprika seasoned smoked ham ‘Tatar’

Description

Carp, bream, crucian and catfish head and bones mixed Make fish soup. Place the mixed fish bones and heads in cold water to boil. Add salt. When boiled, remove the froth. Add sliced onions, cut TV paprika and sliced tomatoes, “Erős Pista” cream as wished.  Boil it for about one hour on a hot plate. After removing it from the plate, add pepper powder and leave for 5-10 minutes. Boil the soup again. Drain in in a fish soup sieve and thicken it with 15 g jelly sheets per litre. Finally, fill it into a mould sprayed with Tarant and freeze the fish soup.

List of All Ingredients

 

SUMMARY

Ingredient 8-slice 12-slice 16-slice 25-slice 40-slice
carp 750 1250 1600 1000 1250
onions 2 4 5 3 4
yellow pepper 1 1 2 1 1
tomatoes 4.5 7.5 9.25 6 7.5
paprika 1.5 2.5 3.5 2 2.5
salt 2 2 4 2 2
hot paprika cream 1 1 2 1 1
gelatin 110 200 250 150 200
smoked ham 150 250 320 200 250
hot green pepper 2 4 5 3 4
garlik 1 1 2 1 1
black pepper 1 1 2 1 1
Dijon mustard seed 1 1 2 1 1
raspberry vinegar 1 1 2 1 1

  

Recipe

 

Fish soup

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
carp g 750 1250 1600 1000 1250
onions pcs 2 4 5 3 4
yellow pepper pc 1 1 2 1 1
tomatoes pcs 1.5 2.5 3.25 2 2.5
paprika t.spoon 1.5 2.5 3.5 2 2.5
salt pinch 1 1 2 1 1
hot paprika cream t.spoon 1 1 2 1 1
gelatin g 110 200 250 150 200

Carp, bream, crucian and catfish head and bones mixed

Make fish soup. Place the mixed fish bones and heads in cold water to boil. Add salt. When boiled, remove the froth. Add sliced onions, cut TV paprika and sliced tomatoes, “Erős Pista” cream as wished.  Boil it for about one hour on a hot plate. After removing it from the plate, add pepper powder and leave for 5-10 minutes. Boil the soup again. Drain in in a fish soup sieve and thicken it with 15 g jelly sheets per litre.
Finally, fill it into a mould sprayed with Tarant and freeze the fish soup.

 

Ham Tatar

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
smoked ham g 150 250 320 200 250
hot green pepper db 2 4 5 3 4
tomatoes db 3 5 6 4 5
garlik cloves 1 1 2 1 1
salt pinch 1 1 2 1 1
black pepper pinch 1 1 2 1 1
Dijon mustard seed t.spoon 1 1 2 1 1
raspberry vinegar t.spoon 1 1 2 1 1

Cut the ingredients into small cubes, mix them, add salt and pepper and leave it in the fridge for 2-3 hours to make the flavours ripe.

 

Serve it with toast or fresh bread.

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Need help?

Check out our How-to page for a quick review.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.

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Fish soup with hot paprika seasoned smoked ham ‘Tatar’