March
Medium
4 prs.
75 min.
Nettle and fish soup
Ingredients
- 2 kg fish bones
- 2 l water
- 1 dl sour cream (38% fat)
- A big bundle of nettle tops (or use white dead-nettle, ground elder or red dead-nettle)
- Lemon
- Salt
- Pepper
Directions
- Put the fish bones in a pot and cover with cold water.
- Bring to a boil. Let boil for 25 minutes, skimming off the foam regularly.
- Strain the stock and continue to boil until reduced in half (around 1 liter).
- Pour warm stock into a blender with the nettle tops, and blend until smooth. Be careful not to fill the blender all the way to the top. Blend in sections if necessary.
- When all the soup is blended and has a desired consistency, add sour cream and season with lemon juice, salt, and pepper.
Tips
If you want the dish to be heavier you can add pieces of fish. Simply let the fish boil in the soup for the final 3-4 minutes before serving.
Professionel forager
Thomas Laursen
wildfooding.dk
Thomas Laursen is founder of Wildfooding, a company that delivers to a range of the best restaurants in Denmark. Thomas forages for herbs, berries, roots, fruits, mushrooms, and seaweed all year around, and has been a part of the Danish foraging movement for years. Furthermore, Thomas works as a consultant, and you will often find him teaching cooking classes or giving keynotes at different events. Thomas is a school teacher by trade, and has worked as a chef for several years. In 2017, He published his first book about wild food.
