|2||cloves of garlic|
|3 tbsp||tomato puree|
|8 dl||fish stock|
|juice of half a lemon|
|2||pickles, cubed (including brine)|
|250 g||salmon fillet|
|250 g||white fish (e.g. pike-perch or perch)|
Chop the garlic. Slice the onions and celeriac. Cut the carrots into four parts lengthwise, then slice. Sauté the vegetables in butter, add the tomato puree and sauté for a couple more minutes. Mix in the flour. Add the fish stock, stirring constantly to keep the flour from forming lumps. Simmer until cooked.
Add the pickles, lemon juice and capers. Season with freshly ground black pepper and add some brine from the pickles. Dice the fish and salt lightly. Add the fish and simmer for 3–4 minutes, until the fish is cooked (you can also poach the fish separately in fish stock). Salt to taste and serve with smetana.