Salmon consomme with bites
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Salmon consomme with bites
  Salmon    Soups    Fish  
Last updated 6/12/2012 1:21:11 AM. Recipe ID 53261. Report a problem with this recipe.
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      Title: Salmon consomme with bites
 Categories: Soups, Fish
      Yield: 2 Servings
 
    213 g  Canned red Alaska salmon
    100 g  Whole prawns
    600 ml Vegetable stock
      1 sm Onion
           -- un-peeled and quartered
      1    Bay leaf
      2    Egg whites
      8    Thin slices of carrot
           -- blanched
           -- and cut into flowers
      2 tb Sherry, optional
 
  Drain the juice from the can of salmon into a saucepan. Break the
  fish into flakes putting the bones and skin into the saucepan with
  the juice but setting the flakes to one side.
  
  Peel the prawns. Put the heads and shells into the saucepan and set
  the prawns to one side with the salmon flakes. Add the vegetable
  stock, onion and bay leaf to the saucepan. Bring to the boil. Reduce
  heat, cover and simmer for 45 minutes. Remove the consommé from the
  heat and strain it into a jug through a sieve which has been lined
  with damp muslin. Wash out the pan and return the consomme to the
  saucepan, once again passing it through a sieve, lined with clean,
  damp piece of muslin.
  
  Whisk the egg whites until they form stiff peaks. Place the consomme
  over moderate heat and bring to the boil. Whisking gently, add the
  egg whites, a spoon at a time into the stock. When the mixture boils,
  simmer gently for 10 minutes, without breaking the crust of egg white
  which will form over the top.
  
  Allow to stand for 5 minutes before straining it for a final time
  through a sieve lined with dampened muslin. Re- heat the soup before
  serving in bowls along with the flakes of salmon, shelled prawns,
  carrot flowers and sherry, if used.
  
  Serves 2. Approx. 290 kcals per serving
  
  From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
  permission from Alaska Seafood Marketing Institute Meal-Master
  compatible recipe format courtesy of Karen Mintzias
 




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Recipe ID 53261 (Apr 03, 2005)

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