Copenhagen Consomme
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 1 lb firm white fish (cod, hake, halibut etc are good)
- 1 lb fish bones
- bouquet garni parsley, celery and fennel
- 2 teaspoons salt
- fresh ground black pepper, to taste
- 2 tablespoons lemon juice
- 1 cup dry white wine
- 3 1⁄2 cups water
- 1 egg white
- 1 ounce gelatin
- 1 leek, white only, cut into fine strips
- 2 celery ribs, cut into julienne strips
- 3 carrots, cut into julienne strips
- lemon slice (to garnish)
directions
- In a large saucepan, combine fish, fish bones, bouquet garni (use leeks strip to tie parsley, celery, and fennel).
- Bring to a boil, reduce heat, and cook, uncovered, for 15 minutes.
- Strain mixture through a fine sieve; whisk egg white into the strained liquid and sieve again.
- Mix gelatin with a little water and add to liquid; taste and adjust seasoning.
- Set mixture aside and allow to set lightly.
- Meanwhile, cook the julienned vegetables, in lightly salted water, for about 4 minutes; drain, allow to cool.
- Add vegetables to gelatin mixture (vegetables should not sink to the bottom or the gelatin is not set enough).
- Serve cold, cut in cubes with lemon slices for garnish.
- Can be served in small bowls or tumblers for interest.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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