Double Fish Consommé
To create this elegant fish consommé, use bones from non-oily, white-fleshed fish like pike, grouper, or any mild white fish. Avoid oily fish such as tuna, salmon, sardines, and mackerels, as their strong flavors can overpower the delicate consommé.
Servings: 4
Calories: 170kcal
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.