Hot Salmon Souchet

Souchet de Saumon, chaud


Cut the salmon in slices about a quarter of an inch thick and put them in a sauté pan with enough fish stock to cover them. If you have no fish stock, cover the fish with water, add one sliced onion, a bunch of herbs, four or five peppercorns and a pinch of salt, bring to the boil, then let it simmer very gently for seven or eight minutes, remove the salmon into another sauté pan, then strain and clarify the stock, allowing for each quart four whites and shells of eggs; just mix together and bring to the boil, and let it remain on the stove for five or six minutes; when clear, strain through a soup cloth and pour again over the fish; sprinkle with a little carrot, turnip, and parsnip cut in Julienne shapes, and a few small leaves of picked and blanched parsley; boil up altogether and serve while hot.