2 cloves of garlic
2 onions
Piece celeriac
3 carrots
3 tbsp tomato puree
2 tbsp butter
1/2-1 tbsp flour
8 dl  fish stock
  juice of half a lemon
pickles, cubed (including brine)
2 tbsp capers
250 g salmon fillet
250 g white fish (e.g. pike-perch or perch)
  black pepper


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.