Hokkaido soup with seafood cheeses

Name: Hokkaido soup with seafood cheeses
Yield: 1
Ingredients: Pepper; Salt; 1 dl Water; 1/2 clove Crushed garlic; 170 g Monkfish cheeks cut into strips (or other firm, white fish); 250 g Baked hokkaido-squash; 75 g Finely chopped onion

Soups

Cook time: 0 min.
Servings: 1

Ingredients for Hokkaido soup with seafood cheeses

		Pepper
		Salt
1	dl	Water
1/2	clove	Crushed garlic
170	g	Monkfish cheeks cut into strips (or other firm, white fish)
250	g	Baked hokkaido-squash
75	g	Finely chopped onion

Instructions for Hokkaido soup with seafood cheeses

To prepare the Hokkaido soup with seafood cheeses recipe, please follow these instructions:

Behind the hokkaido in the oven approx. 45 min. At 180 degrees until it's tender. Sauté onion and garlic in a little water, add salt and pepper. Scrape the meat out of the hokkaido, blend 250 g of it with the onion mixture and pour it into a pan. Add approx. 1 dl water - warm up and taste to. Add strips of mashed potatoes and boil a few minutes and serve.

Hokkaido soup with seafood cheeses

Ingredients for Hokkaido soup with seafood cheeses

Instructions for Hokkaido soup with seafood cheeses

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