Fish Consomme

2.5 LITRES

Ingredients

Fish stock                                                                2.75 ltr

Egg whites                                                               2

Garlic                                                                       1 clove

Tomato puree                                                           5 g

Fennel seed                                                              10

Fish                                                                         300 g

White wine                                                               25 ml

Salt

Pepper

Method

  1. Pass the fish through a coarse mincer.  Peel and chop the garlic.
  2. Place the fish in a saucepan, add the egg whites, chopped garlic, tomato puree, fennel seed, white wine, salt and pepper and mix thoroughly with a little cold water.
  3. Gradually add the remainder of the stock.  Bring to the boil slowly, stirring from time to time with a metal spoon or fish slice (see notes).
  4. Once the clarification has begun to set do not stir any more.  Allow to simmer gently for 20 minutes.  Do not disturb the contents of the pan during cooking.
  5. Strain through four layers of damp muslin (see notes).
  6. Remove all surface fat with absorbent paper.
  7. Correct the colour and seasoning.
  8. Bring to service temperature (do not boil) and garnish as required.

Notes:

  1. The use of a metallic spoon or fish slice will prevent the transfer of flavours and grease which are often present on wooden spoons.
  2. Washing the muslin in cold water and then using it whilst still damp will remove any loose fibres and dust present and tighten up the weave.

 

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