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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