Jellied Borscht with a Cushion of Crème Fraîche & Salmon Eggs

Name: Jellied Borscht with a Cushion of Crème Fraîche & Salmon Eggs
Yield: Serves 6-8 as a small appetiser [makes 1-1.2 litres]
Cuisine: French
Ingredients: 200 g crème fraîche; 100 g shin of beef, very finely chopped or minced; freshly ground black pepper; 150 g salmon eggs, or more if desired; 2 tablespoons finely chopped chives; 1 tablespoon vodka; pinch of salt; 1 small carrot, peeled and diced; 1 medium beetroot, scrubbed and juiced - either in a juice extractor or by squeezing the finely grated beetroot through muslin cloth; 6 cm celery stalk, finely diced; 6 parsley stalks, roughly chopped; 2 small beetroots, scrubbed and cut in a small dice; 1.5 litres well-flavoured veal or beef stock; ½ teaspoon lightly crushed fennel seeds and ½ teaspoon lightly crushed black peppercorns, tied in a muslin bag; 2 g leaf gelatine, or more as required; 2 teaspoons dill fronds, roughly chopped; 2 egg whites; ½ small beetroot, peeled and grated

Preparation info

Serves
6-8
as a small appetiser [makes 1-1.2 litres ]

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

This very attractive chilled soup was an amuse-gueule [literally ‘to amuse the tongue’] served at Claude’s to begin the meal on hot summer nights. Make the soup the day before, if possible, so you can judge how much gelatine to add to obtain a limpid jelly, then serve in small glasses [about 150ml capacity] to show off the sparkling jellied consommé.

Ingredients

Europe
Oceania
Australia
France
Starter
Soup
Summer
Mediterranean

Ingredients

Method