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  • It’s burbot time in the beginning of March.

    PLAN A)

    Kirsi plays to the sea so we would catch a big burbot (relative of cod) for the soup.

    For the soup you need one burbot, half a dozen of potatoes, two onions, piece of leak, eight dl water & two dl cream, salt & pepper and shredded dill.

    And this is how it goes:

    First skin the burbot. Cut the skinned burbot into small pieces. Peel and dice the potatoes. Peel and chop the onions and slice the leak. Bring the water to a boil in a saucepan, add the seasonings.

    Add the potatoes, leaks and place the pieces of burbot over them. Place a lid over the saucepan and allow the soup to simmer at a low heat for approximately 20 minutes.

    Pour cream into the soup and then add shredded dill. Simmer for a minute.

    Serve burbot soup hot together with a bottle of crispy, dry white wine.

    PLAN B)

    If you can’t get a burbot, just drink the wine. Imagine the fish.

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