Double Fish Consommé
To make this delicious fish consommé, you may use bones from any leftover fish. However, you want to stay away from oily fish such as tuna, salmon, sardines, and mackerels, as these bones give too strong a taste for what we want to accomplish with this delicate consommé.
Servings: 4
Ingredients
- 9.25 ounces pike flesh or other white fish, boneless and skinless
- 9.25 ounces grouper flesh or other white fish, boneless and skinless
- 5 5 egg whites
- 1 medium white part of the leek,, washed
- 1 medium carrot, peeled
- 2 ounces parsley stems
- 3 ounces dry white wine
- 5.5 cups fish stock
Instructions
Prepare the clarification:
- Using a grinder machine, grind pike flesh, grouper flesh, leeks, carrot and parsley stems. Combine ground ingredients, egg white and wine in a stockpot.
Cook the consommé:
- Add cold fish stock to the clarification. Bring to a simmering point, and stir until rafts begin to form about 45 minutes. Remo
Strain the consommé:
- Remove from heat; let cool for ½ hour. Strain through a cloth-lined sieve.
Serve the consommé:
- Reserve warm. Adjust seasoning and serve.
Notes
Chef Eric hints and tips: To clarify the stock, egg whites are stirred in along with a mixture of lean meat, fish or vegetables, and aromatic herbs to enrich its flavor. The mixture is brought slowly to a boil and should be stirred constantly during this time to keep the whites from sticking and burning at the bottom of the pan. Simmer. Once the mixture has come to a boil, the egg whites solidify into a soft crust on top of the stock. At this point, the mixture must not be stirred at all, as stirring would make it cloudy. Any fats and solid impurities in the stock attach themselves to the egg whites as the stock filters through, and the stock below is left beautifully transparent.
