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Fish Porridge with Cream
National — Mother recipe · en it
A traditional Danish fish porridge, creamy and flavorful, served with a velvety cream sauce.
⏱️ 20 min prep + 45 min cottura · 4 porzioni · facile
Ingredients
- 200 g of eel or salmon
- 200 ml of fish broth
- 100 ml of milk
- 50 ml of butter
- 1 onion
- 1 garlic clove
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 200 ml of cream
Method
- Cut the eel or salmon into small pieces and cook in fish broth for 20 minutes.
- In another pan, melt the butter and sauté the onion and garlic on medium heat for 5 minutes.
- Add the cooked fish and broth, bring to a boil and cook for 10 minutes.
- In a separate bowl, mix the milk, cream, salt, and pepper.
- Pour the milk and cream mixture into the fish soup, stir well and cook for another 5 minutes.
- Serve hot, garnished with chopped parsley.
- Enjoy!
The story
Fiskegrød is a traditional Danish fish porridge with roots dating back to the Middle Ages. Traditionally made with local fish like eel, it can now be prepared with other fish such as salmon.
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