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Russian Sturgeon Champagne Soup

chef.jackson's picture
Ingredients
  Cod 1 (head and bones)
  Water 2 Cup (32 tbs) (adjust quantity as needed)
  Bay leaf 1 Small
  Peppercorns 4
  Celery stalks 2 , sliced
  Parsley root 1 Small
  Onions 2 Small, chopped
  Cod/Haddock 2 Pound
  Salt 1 Teaspoon
  Sturgeon 1 Pound, skinned, boned, cut into 6 slices
  Dry champagne 1 Cup (16 tbs)
  Minced scallions/Chives 1 Teaspoon (for garnish)
  Lemon wedges 3 , seeded (for garnish)
Directions

MAKING
1) In a large pot add the cod fish head and bones along with the bay leaf, peppercorns, celery, parsley root and onions. Add enough water to cover the ingredients.
2) Allow the mixture to come to a boil before turning down the flame. Cook covered for about 1 hour on simmer.
3) Skim any fat from the surface. Add in the cod or haddock. Place the cover back on and cook for 1 hour on simmer. If needed, add an extra cup of water and salt.
4) Strain the fish stock into a kettle over a fine sieve lined with cheesecloth.
5) Allow the stock to come to boil. Add in the sturgeon slices. Turn down the flame to simmer and cook covered for about 20 minutes.
6) In a small saucepan, heat the champagne till lukewarm.
7) Add the lukewarm champagne into the fish and sturgeon soup just before serving.

SERVING
8) Plate a piece of the sturgeon. Pour the soup over it.
9) In a small dish, place the minced scallions, surrounded by lemon wedges. Serve this dish along with the soup.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Healthy
Cook Time: 
145 Minutes
Servings: 
6

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