Description
This is one of the many things you can do after you've had your simple salmon to make it last all week, without getting tired of it. It's easy to do as an asian or a western thing. It's really really easy to make and endlessly variable. The taste is supposed to be subtle... it's a broth... so don't go overboard with seasonings. Let the veggies' natural flavours come out.
Ingredients
| fish carcass | ||
| bn | japanese mushrooms (mixed) | |
| 3 | green onions | |
| fresh diced ginger | ||
| 1 | carrot | |
| 1 | bn | basil (try thai or lemon!) |
| bean vemicelli | ||
| salt & pepper to taste |
Notes
If you want it to be more western influenced, use button and oyster mushrooms instead of japanese ones, and garlic in place of ginger, parsely instead of thai basil, and regular onions in place of green ones. You get the idea. I put in all the leftovers from the meal from the other dishes, be it wild rice or potatoes or peas or... If you are going asian style, put in a whole lot more fresh cut ginger than you think you'd feel comfortable with. It's very soothing and exciting at the same time! The ingredients listed below are just a suggestion. This is a recipe for leftover salmon, but there's no reason why you couldn't do this with uncooked. You just have to season a little more.
Instructions
Take the bones, head, tail and skin from your leftover simple salmon and throw it into a pot of water. The skin will have all the oil, salt, pepper seasonings that you put on the fish. I throw in whatever was stuffed in the belly, too. Cover and boil, then reduce to a simmer for about an hour. Strain out the stuff. Throw in mushrooms, carrots, onions, basil, whatever you feel like, and as much of the leftover salmon flesh as you like. Bring to a boil and simmer. Season to taste. (I sometimes throw in some bean vemicelli for 2 minutes before serving. Enough for how many you are serving)
