Potage Skawinski

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Chop one onion and cook it slowly in butter, add one red mullet, one whiting and, say, a piece of John Dory or of turbot. (The choice of fish to be used can, of course, only be guided by what is on the market, but the point is to use, among the three kinds of fish, one which has a fairly strong flavour, in this case, red mullet.

Toss these for a few minutes in the butter, then add two glasses of dry white wine and hot water in sufficient quantity, allowing for reduction; also a leek cut in pieces, a clove of garlic, salt and pepper, and a bouquet of thyme, bayleaf, parsley and celery. Bring to the boil and let simmer for two hours. After that pass the soup through a fine strainer, put it back in the saucepan and add a liaison of yolk of egg diluted with fresh cream. For the quantities above two yolks and two tablespoonfuls of cream would do. At the last minute add two or three pieces of fresh butter and serve with croûtons.