*  Exported from  MasterCook  *
 
                          UKHA (CLEAR SALMON SOUP)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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