Salmon Consomme with Bites Seafood Recipe

Salmon Consomme With Bites Seafood Recipe

Ingredients

• 213 g Canned red salmon
• 100 g Whole prawns
• 600 ml Vegetable stock
• 1 sm Onion
• — un-peeled and quartered
• 1 Bay leaf
• 2 Egg whites
• 8 Thin slices of carrot
• — blanched
• — and cut into flowers
• 2 tb Sherry, optional

Method

1. Drain the juice from the can of salmon into a saucepan
2. Break the fish into flakes putting the bones and skin into the saucepan with the juice but setting the flakes to one side
3. Peel the prawns
4. Put the heads and shells into the saucepan and set the prawns to one side with the salmon flakes
5. Add the vegetable stock, onion and bay leaf to the saucepan
6. Bring to the boil
7. Reduce heat, cover and simmer for 45 minutes
8. Remove the consomme from the heat and strain it into a jug through a sieve which has been lined with damp muslin
9. Wash out the pan and return the consomme to the saucepan, once again passing it through a sieve, lined with clean, damp piece of muslin
10. Whisk the egg whites until they form stiff peaks
11. Place the consomme over moderate heat and bring to the boil
12. Whisking gently, add the egg whites, a spoon at a time into the stock
13. When the mixture boils, simmer gently for 10 minutes, without breaking the crust of egg white which will form over the top
14. Allow to stand for 5 minutes before straining it for a final time through a sieve lined with dampened muslin
15. Re- heat the soup before serving in bowls along with the flakes of salmon, shelled prawns, carrot flowers and sherry, if used
16. Serves 2

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