Mock Caviar Soup
|Cod fillets||2 Pound|
|Fish stock||3 Cup (48 tbs)|
|Dry white wine||2 1⁄4 Cup (36 tbs)|
|White pepper||1 Pinch|
|Butter||1⁄4 Cup (4 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Lumpfish roe||1⁄4 Pound|
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.