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1.2 litres
Easy
By Ian McAndrew
Published 1989
Place the fish in a food processor along with the mirepoix and process until finely chopped. Transfer this to a saucepan, add the egg whites and peppercorns and stir in well. Gradually add the cold stock and the white wine, stirring continuously.
Bring to the boil over a high heat, stirring frequently to prevent it from sticking. Stop stirring just before the consommé b