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Recipe: Ukha Clear Salmon Soup
Similar Categories: Ukha, Clear, Salmon, Soup
Ukha Clear Salmon Soup
Yield: 6 Servings
6 c ;Water
1 1/2 lb Smelts, whole; cleaned well
1 Onion, med
1 Carrot, large; peeled
-quartered
1 Leek (white only)
1 Celery stalk; with leaves
1 Parsnip; peeled
1 Bouquet garni
Salt; to taste
Pepper, white; to taste
1 lb Salmon trimmings
3/4 c Wine, white, dry
3 Potato, new
2 Carrot, thin; peeled
1 Egg white
1 Eggshell; crushed
1 lb Salmon fillet, skinned
5 tb Scallion; chopped
Lemon slices, thin
Approx. Cook
Time: 2:00 In a large stock pot, place the water,
smelts, onion, quartered carrot, leek, celery,
parsnip, bouquet garni, and salt and pepper, and bring
to a boil over high heat, periodically skimming off
the foam as it rises to the top. Cover the pot, reduce
the heat, and simmer for 35 minutes. Strain the stock
through a fine sieve into a clean pot, pressing the
solids with the back of a spoon to extract as much
liquid as possible. Discard the solids..
Return the stock to the heat and add the salmon
trimmings, wine, potatoes, and thin carrots. Bring to
a boil, then reduce the heat to low and simmer,
covered, until the vegetables are tender, about 25
minutes. Strain the stock into a clean pot, discarding
all the solids except the potatoes and all the
carrots. Rinse the potatoes and carrots being careful
not to mash them, and set aside..
Return the stock to low heat and simmer for several
minutes. Add the egg white and shell and increase the
heat to medium high. Bring to a boil, beating
constantly, with a wire whisk. When the stock boils,
the egg white will start rising to the surface. At
this point, turn off the heat and let stand for five
minutes. Line a colander with a double layer of
dampened cheesecloth and strain the stock into a clean
pot..
Add the fish fillets to the stock and poach over
medium low heat until cooked through; five minutes.
Taste and adjust the seasonings. Halve the reserved
potatoes and cut into wedges. Cut the carrots into
fine dice..
Divide the fish fillets among six soup bowls. Add a
few potato wedges and diced carrots to each bowl.
Ladle the stock into the bowls, sprinkle with
scallions, and garnish with lemon slices..
--- Please to the Table
von Bremzen and Welchman
Yield: 6 Servings
6 c ;Water
1 1/2 lb Smelts, whole; cleaned well
1 Onion, med
1 Carrot, large; peeled
-quartered
1 Leek (white only)
1 Celery stalk; with leaves
1 Parsnip; peeled
1 Bouquet garni
Salt; to taste
Pepper, white; to taste
1 lb Salmon trimmings
3/4 c Wine, white, dry
3 Potato, new
2 Carrot, thin; peeled
1 Egg white
1 Eggshell; crushed
1 lb Salmon fillet, skinned
5 tb Scallion; chopped
Lemon slices, thin
Approx. Cook
Time: 2:00 In a large stock pot, place the water,
smelts, onion, quartered carrot, leek, celery,
parsnip, bouquet garni, and salt and pepper, and bring
to a boil over high heat, periodically skimming off
the foam as it rises to the top. Cover the pot, reduce
the heat, and simmer for 35 minutes. Strain the stock
through a fine sieve into a clean pot, pressing the
solids with the back of a spoon to extract as much
liquid as possible. Discard the solids..
Return the stock to the heat and add the salmon
trimmings, wine, potatoes, and thin carrots. Bring to
a boil, then reduce the heat to low and simmer,
covered, until the vegetables are tender, about 25
minutes. Strain the stock into a clean pot, discarding
all the solids except the potatoes and all the
carrots. Rinse the potatoes and carrots being careful
not to mash them, and set aside..
Return the stock to low heat and simmer for several
minutes. Add the egg white and shell and increase the
heat to medium high. Bring to a boil, beating
constantly, with a wire whisk. When the stock boils,
the egg white will start rising to the surface. At
this point, turn off the heat and let stand for five
minutes. Line a colander with a double layer of
dampened cheesecloth and strain the stock into a clean
pot..
Add the fish fillets to the stock and poach over
medium low heat until cooked through; five minutes.
Taste and adjust the seasonings. Halve the reserved
potatoes and cut into wedges. Cut the carrots into
fine dice..
Divide the fish fillets among six soup bowls. Add a
few potato wedges and diced carrots to each bowl.
Ladle the stock into the bowls, sprinkle with
scallions, and garnish with lemon slices..
--- Please to the Table
von Bremzen and Welchman
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