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UKHA (CLEAR SALMON SOUP)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Fish
Amount Measure Ingredient -- Preparation Method
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6 c -- Water
1 1/2 lb Smelts, whole -- cleaned well
1 Onion, med
1 Carrot, large -- peeled/quarte
1 Leek (white only)
1 Celery stalk -- with leaves
1 Parsnip -- peeled
1 Bouquet garni
Salt -- to taste
Pepper, white -- to taste
1 lb Salmon trimmings
3/4 c Wine, white, dry
3 Potato, new
2 Carrot, thin -- peeled
1 Egg white
1 Eggshell -- crushed
1 lb Salmon fillet, skinned
5 tb Scallion -- chopped
Lemon slices, thin
Approx. Cook
Time: 2:00 In a large stock pot, place the water,
smelts, onion, quartered carrot, leek, celery,
parsnip, bouquet garni, and salt and pepper, and bring
to a boil over high heat, periodically skimming off
the foam as it rises to the top. Cover the pot, reduce
the heat, and simmer for 35 minutes. Strain the stock
through a fine sieve into a clean pot, pressing the
solids with the back of a spoon to extract as much
liquid as possible. Discard the solids. Return the
stock to the heat and add the salmon trimmings, wine,
potatoes, and thin carrots. Bring to a boil, then
reduce the heat to low and simmer, covered, until the
vegetables are tender, about 25 minutes. Strain the
stock into a clean pot, discarding all the solids
except the potatoes and all the carrots. Rinse the
potatoes and carrots being careful not to mash them,
and set aside. Return the stock to low heat and simmer
for several minutes. Add the egg white and shell and
increase the heat to medium high. Bring to a boil,
beating constantly, with a wire whisk. When the stock
boils, the egg white will start rising to the surface.
At this point, turn off the heat and let stand for
five minutes. Line a colander with a double layer of
dampened cheesecloth and strain the stock into a clean
pot. Add the fish fillets to the stock and poach over
medium low heat until cooked through; five minutes.
Taste and adjust the seasonings. Halve the reserved
potatoes and cut into wedges. Cut the carrots into
fine dice. Divide the fish fillets among six soup
bowls. Add a few potato wedges and diced carrots to
each bowl. Ladle the stock into the bowls, sprinkle
with scallions, and garnish with lemon slices.
--- Please to the Table
von Bremzen and Welchman
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