Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 c ;Water Pepper, white; to taste
1 1/2 lb Smelts, whole; cleaned well 1 lb Salmon trimmings
1 Onion, med 3/4 c Wine, white, dry
1 Carrot, large; peeled 3 Potato, new
-quartered 2 Carrot, thin; peeled
1 Leek (white only) 1 Egg white
1 Celery stalk; with leaves 1 Eggshell; crushed
1 Parsnip; peeled 1 lb Salmon fillet, skinned
1 Bouquet garni 5 tb Scallion; chopped
Salt; to taste 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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