Jennifer McLagan

Fish Consommé

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Bones: Recipes, History, And Lore
Bones

By Jennifer McLagan

Published 2005

  • About

Fish consommé is the quickest of all consommés to prepare, but the least popular, which is as a shame, because it is delicious and can be served hot or cold, simply or dressed up with a garnish.

Ingredients

  • 6 cups (1.5 l) Fish Stock
  • 1 leek, white part only, chopped</

Method

  1. Place the cold stock into a large saucepan and heat it just until it liquefies. Remove the saucepan from the heat.
  2. Place the leek and chopped fish in a food processor and process until finely chopped. Add the egg whites and 2 tablespoons water and blend until well mixed. Stir this mixture into the stock and bring to a boil over medium-high heat, stirring consta