Finnish Salmon and Potato Stew with Fermented Dough Croutons

Method

1. In a bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
2. Add flour, salt, and olive oil to the yeast mixture and knead until a smooth dough forms. Cover and let it ferment for 1 hour at room temperature.
3. After fermentation, roll out the dough and cut into small cubes. Bake at 200°C (390°F) for 10-12 minutes until golden brown. Set aside.
4. In a pot, melt butter and sauté onion and garlic until fragrant.
5. Add the fish broth, potatoes, and salmon fillet. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the salmon is cooked through.
6. Stir in heavy cream, dill, salt, pepper, and lemon juice.
7. Ladle into bowls and top with the fermented dough croutons before serving.
8. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.