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Mock Caviar Soup

creative.chef's picture
Ingredients
  Cod fillets 2 Pound
  Onions 2
  Cloves 4
  Fish stock 3 Cup (48 tbs)
  Dry white wine 2 1⁄4 Cup (36 tbs)
  Bay leaf 1
  White pepper 1 Pinch
  Salt 1 Teaspoon
  Butter 1⁄4 Cup (4 tbs)
  Egg yolks 2
  Flour 2 Tablespoon
  Heavy cream 1 Cup (16 tbs)
  Lumpfish roe 1⁄4 Pound
Directions

1 Cut the fish fillets into small pieces. Peel the onions and stud 1 of them with the cloves.
2 Pour the stock and white wine into a large saucepan. Add the onions, bay leaf, pepper, salt and pieces of fish. Cover and as soon as it comes to a boil, reduce the heat and simmer for about 30 minutes.
3 Beat the butter to soften it. Then beat in the egg yolks, one at a time, and each time with half of the flour and the cream respectively.
4 Work the soup through a strainer or food mill, pressing the fish with a wooden spoon to ex-tract all the juice. Pour this fish liquid back into the saucepan.
5 Blend a little of the hot fish liquid with the cream mixture in a bowl; then return it to the pan of soup. Reheat gently but do not boil and cook for about 15 minutes.
6 Heat a soup tureen. Pour in the soup, add the lumpfish roe and stir. Taste and adjust the seasoning and serve at once.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Seafood
Servings: 
4

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