Ukha (clear salmon soup)
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Ukha (clear salmon soup)
  Salmon    Soups    Fish    Russian  
Last updated 6/12/2012 1:28:04 AM. Recipe ID 63274. Report a problem with this recipe.
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      Title: Ukha (clear salmon soup)
 Categories: Soups, Fish, Russian
      Yield: 6 Servings
 
      6 c  ;Water
  1 1/2 lb Smelts, whole; cleaned well
      1    Onion, med
      1    Carrot, large; peeled/quarte
      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
 
                                         Approx. Cook Time: 2:00 In 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. Cover the pot, reduce the heat, and simmer for 35
  minutes. Strain 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. Return the stock to the heat
  and add the salmon trimmings, wine, potatoes, and thin carrots. Bring
  to a boil, then reduce the heat to low and simmer, covered, until the
  vegetables are tender, about 25 minutes. Strain the stock into a
  clean pot, discarding all the solids except the potatoes and all the
  carrots. Rinse the potatoes and carrots being careful not to mash
  them, and set aside. Return the stock to low heat and simmer for
  several minutes. Add the egg white and shell and increase the heat to
  medium high. Bring to a boil, beating constantly, with a wire whisk.
  When 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. Line
  a colander with a double layer of dampened cheesecloth and strain the
  stock into a clean pot. Add the fish fillets to the stock and poach
  over medium low heat until cooked through; five minutes. Taste and
  adjust the seasonings. Halve the reserved potatoes and cut into
  wedges. Cut the carrots into fine dice. Divide the fish fillets among
  six soup bowls. Add a few potato wedges and diced carrots to each
  bowl.  Ladle the stock into the bowls, sprinkle with scallions, and
  garnish with lemon slices.
  
                          --- Please to the Table
                              von Bremzen and Welchman
 




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Recipe ID 63274 (Apr 03, 2005)

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