Fish soup

2 servings

• 100 grams salmon or trout
• 100 grams cod, pollock or some other white fish
• 1 deciliter whole milk
• 1 deciliter cream
• 5 deciliters fish- or mussels-broth, or fish stock
• ½ tbsp cornstarch
• 1 carrot cut into julienne strips
• ¼ celeriac (celery root) cut into julienne strips
• ¼ leek cut into julienne strips
• 1 tbsp dried and milled Winged Kelp (with stalk)
• Dried and milled Sugar Kelp or Winged Kelp (1 mm)

Add fish broth, cream and dried Winged Kelp to a pot and bring it to a boil. Mix milk and cornstarch in a bowl and then add it to the pot while stirring. Let it simmer for 5 minutes before putting the fish in, then let it simmer for a few more minutes before adding the vegetables. Pour the soup into a bowl and sprinkle with dried seaweed. Serve with bread and seaweed mayonnaise if you have.