Salmon Consomme

Ingredients

• 4 cups fish stock
• 1 cup water
• 1 lb. salmon trimmings, head, tail, bones
• 2 egg whites, slightly beaten
• 1 cup sparkling white wine
• 1 3 oz. salmon fillet
• 1/4 cup minced fresh tomato
• 4 spears asparagus, blanched & cut into 3" julienne
• 2 tablespoons chopped fresh dill
• salt to taste

Method

• 1. Strain stock into saucepan and add the water and salmon trimmings. Heat to a boil. Lower the heat and simmer, uncovered, 30 minutes. Strain; cool. Refrigerate for at least 2 hours.
• 2. Skim any fat off the chilled stock. In a saucepan, start heating the stock over very low heat. Stir in the egg whites and wine.
• 3. Now bring the stock to a boil. Once the egg whites have puffed and formed a raft on the surface, lower the heat and simmer over very low heat for 15 minutes. Do not stir the stock during this time.
• 4. Tilt the saucepan and ladle the consomme through a fine strainer lined with a coffee filter.
• 5. Add the remaining ingredients and heat through.

Notes

• NOTES:
• Serving Ideas : Yields 8 3/4 cup servings.
• SERVINGS: 8
• SOURCE: Silver Palate