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Creamy soup with salmon

Composition

A salmon (salmon, trout, sockeye, coho) 2 kg
Carrot 200 g
Onion (100g), 2 pcs.
Allspice 5 pcs.
Bay leaf 1 pcs.
2 tsp salt
Vegetable oil 20ml
Potatoes 300g
Wheat flour 10 g
Butter 20 g
Dill 20g
Cream 300ml 20-22%

1. Salmon whole (salmon, trout, sockeye, coho) 2 kg
Carrot 100 g
Onion (100g) 1 piece.
Allspice 5 pcs.
Bay leaf 1 pcs.

First of all, prepare the broth. We cut the fish head, remove it from the gills and eyes. Separate the fillets and set aside. If the fish is large, use only part of the fillet, and the rest will come in handy for other meals.
Put the head, tail, skin and skeleton in a saucepan, cover with clean, cold water to cover the fish, and bring to a boil over high heat. Remove foam, reduce heat to medium, put peeled carrots, onion, pepper and bay leaf.
Boil at low boil for 30 minutes, then remove all of the broth and the broth.

2. teaspoons salt 2
Gotta get absolutely clear golden broth. Salt it.

3. Onions (100g) 1 piece.
Carrot 100 g
Vegetable oil 20ml

While the broth is cooked, finely chop the onion and grate a small carrot on a fine grater.
In a little oil fry the onion until transparent, then add the carrots and cook all together until soft.

4. Potatoes 300g

Potatoes cut into cubes and put into the boiling broth.

5. Wheat flour 10g
Butter 20 g

While the potatoes are cooked, fry a tablespoon of flour (no top), in butter, then spread a mixture of a small amount of broth and stir to avoid lumps.

6. When the potatoes are almost done, add the carrot and onion soup and flour mixture.

7. Fish fillet (should stay about 400 grams) of cut slightly larger and also put the potatoes in the soup.

8. Dill 20g
Cream 300ml 20-22%

Pour in the cream, add the chopped dill (can be dried), bring to a boil and remove from heat.

9. Serve the soup hot, sprinkled with chopped parsley, fresh bread.