First course

Velvety Pickled Cucumber and Pike Fillet Soup

Name: Velvety Pickled Cucumber and Pike Fillet Soup
Total time: 28 min
Ingredients: 308 g Pike fillet; 1 piece Pickled cucumber; 151 g Salsify; 1 bunch Lovage; 192 g Sticky rice; 4 g Salt; 1 head White cabbage; 43 ml Grapeseed oil; 34 ml Coconut cream; 2 g Star anise; 271 ml Beef stock

by Andrii M.

Cooking time28 min

Calories1,880 kcal / portion

Creation dateJul 29, 2026

Rating

Beef stock271 ml35 kcal
Coconut cream34 ml112 kcal
Grapeseed oil43 ml380 kcal
Lovage1 bunch11 kcal
Pickled cucumber1 piece5 kcal
Pike fillet308 g271 kcal
Salsify151 g124 kcal
Salt4 g0 kcal
Star anise2 g7 kcal
Sticky rice192 g710 kcal
White cabbage1 head225 kcal

Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.

Description

A velvety bowl built around pickled cucumber and pike fillet, simmered with white cabbage and salsify in a fragrant beef stock. 1. Warm grapeseed oil in a large pot and sweat white cabbage and salsify with pickled cucumber until softened. 2. Add the pike fillet and cook until lightly browned. 3. Pour in the beef stock, season with salt and star anise, and simmer for 28 minutes after stirring in the sticky rice. 4. Stir in coconut cream off the heat for a silky finish. Finish with lovage and serve piping hot.

Allergens

Fish