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|
|
|
Yield: 10 portions |
| Fish, minced or
ground |
2.5 pounds |
1 kilogram |
| Mirepoix |
|
|
| Leeks, minced |
2 ounces |
60 grams |
| Onion |
2 ounces |
60 grams |
| Celery |
3 ounces |
85 grams |
| Egg Whites |
2 to 3 |
2 to 3 |
| Water |
16 ounces |
5 deciliters |
| White Wine, dry |
8 ounces |
2.5 deciliters |
| Fish Stock, cold |
2 1/2 quarts |
2.5 liters |
| |
|
|
|
Procedures |
| 1.
Mix minced fish and mirepoix. Add egg whites, white wine and water.
Mix well. |
| 2.
Add stock |
| 3.. Heat
to the boiling point for the first 30 minutes. |
| 4.
Simmer slowly for 2 hours |
| 5.
Strain through cheesecloth and skim off any fat |
| 6.
Adjust the seasoning |
       . |
