Name: Salmon Consomme
Yield: 8 small portions
Ingredients: ½ teaspoon salt; 1 cup water; 4 asparagus spears, blanched and cut into 3 inch julienne; 2 tablespoons chopped fresh dill; 1 cup sparkling white wine or Champagne; ¾ cup minced fresh tomato; 2 egg whites, lightly beaten; 1 pound salmon trimmings (head, tail, bones); 4 cups fish stock, flour omitted; 1 salmon fillet (3 ounces), poached and flaked

Preparation info

8
small portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A consommé as crystal clear as the northern waters salmon love, this elegant first course is subtly flavored with asparagus, salmon, and dill. A lovely, light way to begin a special dinner.

Ingredients

4 cups fish stock, flour omitted
1 cup water
1

Method

Strain the stock into a saucepan, and add the water and salmon trimmings. Heat to a boil. Lower the heat and simmer, uncovered, 30 minutes. Strain; cool. Refrigerate for at least 2 hours.
Skim any fat off the chilled stock. In a medium-size saucepan, start heating the stock over very low heat. Stir in the egg whites and wine.
Now bring the stock to a

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Ingredients

Method

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