recipe comes from Karen ( Ilyce is her alias ) who is
in a recipe club with between twenty and thirty members,
the oldest of whom is eighty-six and the youngest is
thirteen, who collect recipes and love to cook.
told me that she is "thirty-four years old, single
and loves to cook, among other things. I've been cooking
and collecting recipes since I was in my teens and have
a very big collection. I collect from magazines, friends,
newspapers, brochures, advertising material, and product
recipes, the net, recipe groups and a list of other
places. If I've taken the recipes from the web or from
a magazines, there should be a source but sometimes,
over the years, it wasn't collected".
recipe has come from the simplyseafood group at Yahoo
here to visit.
1 1/2 lb Smelts, whole - cleaned well
1 Onion, med
1 Carrot, large - peeled and quartered
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
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.
the pot, reduce the heat, and simmer for 35 minutes.
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.
the stock to the heat and add the salmon trimmings,
wine, potatoes and thin carrots.
to a boil, then reduce the heat to low and simmer,
covered, until the vegetables are tender, about 25
the stock into a clean pot, discarding all the solids
except the potatoes and all the carrots.
the potatoes and carrots being careful not to mash
them and set aside.
the stock to low heat and simmer for several minutes.
the egg white and shell and increase the heat to medium
to a boil, beating constantly, with a wire whisk.
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.
a colander with a double layer of dampened cheesecloth
and strain the stock into a clean pot.
the fish fillets to the stock and poach over medium
low heat until cooked through - five minutes.
and adjust the seasonings.
the reserved potatoes and cut into wedges.
the carrots into fine dice.
the fish fillets among six soup bowls.
a few potato wedges and diced carrots to each bowl.
the stock into the bowls, sprinkle with scallions
and garnish with lemon slices.
( Ilyce )
Please to the Table von Bremzen and Welchman
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