Simple and quick to make, this recipe for potato soup with milk and smoked herring is delicious.
Ingredients for 4 persons :
- 500 g of potatoes (Bintje)
- 1 onion
- 30 g semi-salted butter
- 75 cl of whole milk
- 80 g of smoked herring fillet (or haddock, smoked salmon ...)
- 1 buckwheat pancake
- Coarse salt
- Salt pepper
Potato soup with milk and smoked herring
A traditional Breton recipe updated but still so simple!
- Wash and brush the skin of the potatoes. Place the potatoes in a pot of salted water with coarse salt. Bring to a boil and cook until tender (the blade of a knife should easily penetrate the flesh). Drain. Peel and cut into approximately 1.5 cm dice.
- Peel, wash and cut the onion into rings.
- In a casserole dish, melt 20 g of butter, place the onion in it, cook 3 to 4 minutes, stirring.
Add the diced potatoes. Cook 2 to 3 minutes. Pour in the milk and season. Cover, bring to a boil and simmer for 15 minutes.
Preheat the oven to 180 ° C (th.6).
- Cut the herring into small strips.
- Cut 8 thin strips of pancake. Brush them with the remaining butter and
previously melted. Bake and cook until well done
- Divide the soup among 4 soup plates, place a few strips of smoked herring in the center. Arrange the strips of patties on the plate.
- It is possible to make this recipe with ribot milk: pour it into the casserole dish over the hot onions and potatoes (do not heat it). Mix and serve!
- To make a creamy potato soup: simply mix the contents of the casserole dish.
The choice of milk already determines the style of the dish. With whole milk, the soup asserts a certain sweetness, reinforced by the potatoes, while the ribot milk brings a tangy character, which gives a sweet, salty or salty sweet and sour dimension to the preparation as appropriate. But, anyway, it is the smoked fish notes that dominate the aromatic expression.
To enhance the acid freshness while respecting the aromas of the soup, a Sylvaner of Alsace, lively and discreet on the nose, will make an excellent partner; a Picpoul de Pinet will go more in the direction of sweetness while remaining also neutral with respect to the scents of the soup.
To go again in the direction of the dish but by reinforcing, this time, the milky and smoky notes of the soup, one can orient oneself towards a white Macon aged in barrels, or, if one prefers, towards a supple red and slightly woody, such as some Merlot cuvées in Pays d'Oc.
Recipe: T. Bryone, Photo: C. Herlédan