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Рецепт Bergen Fish Soup

by Global Cookbook

Ингредиенты

4 lb fish bones, heads and trimmings rinsed 1 lb leeks, white, light green parts only 1/2 lb parsnips peeled 3 x celery stalks coarsely minced 1/2 c. parsley sprigs 1 tsp black peppercorns 1 lb boneless cod

1 c. lowfat milk 1/4 c. creme fraiche plus 2 Tbsp. creme fraiche 1 Tbsp. cornstarch Salt to taste Freshly-grnd black pepper to taste Nutmeg to taste 2 x Large eggs separated 1 c. diced boiling potatoes - (abt 1/2 lb) 1/4 c. diced carrots

Инструкции

1. In a 6- to 8-qt stockpot combine fish bones, leeks, half of parsnips, coarsely minced, celery, parsley, and peppercorns. Add in sufficient water to cover ingredients by 2 inches, about 12 c.. Bring to a boil, skimming off froth as it rises to the surface, and simmer till reduced by one-third, to 8 c., 30 to 40 min.
2. Meanwhile, make dumplings: In a food processor combine cod, lowfat milk, creme fraiche, cornstarch, salt, pepper and a healthy pinch of nutmeg. Process till smooth. Transfer puree to a bowl, cover and refrigerateat this point, if desired. Beat egg whites to stiff peaks and fold gently into fish puree, just till combined.
3. Bring a large pot of salted water to a simmer. Drop in dumpling batter, by tablespoonfuls, and simmer them for 2 min on each side, turning them gently with a slotted spoon. Drain on paper towels while you make remaining dumplings.
4. Strain fish stock into a cleaned saucepan, add in potatoes, carrots and remaining parsnips, peeled and diced. Simmer till vegetables are just tender, 15 to 20 min. Add in dumplings to soup and season to taste with salt and pepper.
5. In a bowl whisk reserved egg yolks with 2 Tbsp. creme fraiche. Ladle 1/2 c. warm stock over yolk mix, whisking constantly. Pour warmed yolk mix back into soup, whisking, till soup thickens slightly.
6. This recipe yields 8 servings.

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