Salmon Consomme with Bites
Submitted by Chrissy
Crystal-clear salmon consomme with poached prawns, salmon flakes, carrot flowers, and a splash of sherry. Classic raft-clarified technique for an elegant first course.
YIELD
6 servingsPREP
10 minCOOK
55 minREADY
1 hrsA true consomme is a clear, crystalline soup, and this salmon version shows off the classic egg-white raft technique that gets you there. The result is a jewel-toned broth you can practically read a newspaper through.
Building flavor from what most cooks toss is the first step. Salmon skin, bones, prawn shells, and heads all go into the stockpot with onion, bay leaf, and vegetable stock. Those scraps carry all the concentrated seafood flavor.
The whipped egg whites form what’s called a “raft” as they coagulate. This floating sponge traps every speck of fat and particulate that would otherwise cloud the broth, then gets carefully strained off through damp muslin.
Don’t stir or break the raft as it forms. Anything you do to disturb it will push cloudiness back into the finished consomme. Patience is what separates elegant from ordinary.
Chef Tips
- Dampen the muslin or cheesecloth thoroughly before straining. Dry cloth absorbs stock and wastes liquid.
- Strain twice through fresh cloth both times. The first pass gets most particles, the second polishes the consomme to glassy clarity.
- Add the egg whites gradually while whisking very gently at just-boiling heat. Aggressive whisking stops the raft from forming properly.
- A splash of good dry sherry in each bowl at serving is the traditional finish. Madeira or dry vermouth also work beautifully.
Variations
- Use shrimp shells alone (skip the fish) for a pure shellfish consomme.
- Add a thin julienne of leek and daikon to the clear broth instead of carrot flowers for a lighter garnish.
- Stir a spoonful of salmon roe into each bowl before serving for a burst of briny pop.
Ingredients
Directions
Drain the juice from the can of salmon into a saucepan.
Break the fish into flakes putting the bones and skin into the saucepan with the juice but setting the flakes to one side.
Peel the prawns.
Put the heads and shells into the saucepan and set the prawns to one side with the salmon flakes.
Add the vegetable stock, onion and bay leaf to the saucepan.
Bring to the boil. Reduce heat, cover and simmer for 45 minutes.
Remove the consomm? from the heat and strain it into a jug through a sieve which has been lined with damp muslin.
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.
Whisk the egg whites until they form stiff peaks.
Place the consomme over moderate heat and bring to the boil.
Whisking gently, add the egg whites, a spoon at a time into the stock.
When the mixture boils, simmer gently for 10 minutes, without breaking the crust of egg white which will form over the top.
Allow to stand for 5 minutes before straining it for a final time through a sieve lined with dampened muslin.
Re- heat the soup before serving in bowls along with the flakes of salmon, shelled prawns, carrot flowers and sherry, if used.
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