Step 1

Defrost the salmon head and place on a plate ready.

Step 2

Wash the fish head with cold water.

Step 3

Place the head in the large pot. You can cook your soup on the campfire or on the stove.

Step 4

Place the pot on the prepared campfire.

Step 5

Prepare the other ingredients: Vegetables, mushrooms, herbs and spices.

Step 6

Heat the pot – I had lit my campfire.

Step 7

Cut vegetables into small pieces at points and add to the fish head. Add herbs and spices.

Step 8

When the aroma of the fried fish is perceptible, flambé the ingredients in the pot with the aquavit. Be careful and keep your distance. It has proven useful to use a large ladle and wear a protective glove.

Step 9

Add vegetable stock or water and a little white wine to the soup ingredients.

Step 10

Let the soup simmer moderately, strong boiling for a few minutes is fine.

Step 11

Let the soup infuse for 30 minutes, season with the butter and spices to taste.

Step 12

Cut mushrooms into thin slices and strips and place in the soup bowls with the finely chopped herbs. Expose the salmon cheeks, carefully remove with a spoon and arrange one cheek in the center of each soup bowl.

Step 13

Sprinkle the fish soup with sesame seeds, I had used sesame furikake with ume plum flavor. You can find info after the recipe. Serve the soup quickly and enjoy.