Fish Consommé

Yield:     50 Liters

Ingredients:

60           Liter       Fish stock, cold

100         g              Dill, fresh

400         ml           Dry white wine

Salt & pepper, to taste

Lemon juice (optional)

Clarification:

9              Kg           Ground fish fillets, whiting or pike

2,3          Kg           Leek, minced white part

1              Kg           Onion, minced

570         g              Mushrooms, fresh, chopped

40           pcs         Egg whites

4              Liter       Cold water/ice cubes

Method of Preparation:

• Clarification: Combine ground fish and minced vegetables. Add egg whites and cold water/ice cubes and mix well. Cover and let stand in a cool place for about 1 hour.
• Add the cold fish stock into the soup pot.
• Add the clarification into the cold fish stock and mix well.
• Put fresh dill and dry white wine.
• Heat mixture to a simmer, DO NOT BOIL, you should see a little steam over the surface of the broth, but no bubbling, or as few bubbles rising to the surface as possible.
• Stir frequently until a raft forms.
• The fish and vegetable raft will harden and rise to the top.
• Do not stir after this has happened.
• Break a hole in the fish mixture to allow broth to bubble through.
• Let simmer for approximately 30 minutes, or until the appropriate flavor and clarity are achieved.
• Strain through cheesecloth and degrease/skim of any fat.
• Adjust the seasoning with salt, white pepper and lemon juice (optional) if necessary.