482 Consommé Double de Poisson

Double Fish Consommé

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Preparation info

  • To make

    4 litres

    • Difficulty


    • Ready in

      25 min

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About



Flavouring and Clarifying Ingredients

  • kg (3 lb 6 oz) fish flesh (half pike half whiting) pounded with 3 egg whites
  • 100 g ( oz) roughly chopped leek
  • 100 g ( oz) roughly chopped parsley stalks
  • 1 bottle dry white wine


Place the pounded fish and egg white with the leek and parsley into a pan with the white wine and mix well together. Add the Fish Bouillon and clarify in the normal manner.

Observations concerning the clarification of Fish Consommé

The clarification of Fish Consommé can also be effected by using half the amount of fish flesh but with the addition of 30 g (1 oz) of caviare per 1 litre of Fish Bouillon. It can also be made equally well using caviare only in the proportion of 60 g (2 oz) per litre of Fish Bouillon proceeding in the following manner:

Pound the pressed or fresh caviare, add the cold Fish Bouillon and bring to the boil mixing gently and continuously. Remove the pan to the side of the stove and allow to simmer very gently for 20 minutes. Pass the Consommé through a clean cloth. If not for immediate use, place in a Bain-marie and cover it so as to prevent the formation of a gelatinous skin on the surface.