Ukha (Clear Salmon Soup)
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".
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 minutes.
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
Hub-UK : email@example.com