https://www.copymethat.com/r/GybC83YSW/fish-consomme-with-fennel-and-sole/
54843120
bUGEClC
GybC83YSW
2024-05-02 07:28:29
Fish Consommé With Fennel And Sole
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Ingredients
- 1 ½ l fish fumet
- 100 g ground whiting fillet
- 40 g celery
- 50 g carrots
- 50 g leek
- 1 tbsp tomato puree
- 2 sole
- ¼ fennel
- 4 egg whites
- salt and pepper
- cayenne pepper
- 1 tomato
Steps
- Clean leek, celery and carrots and cut very finely.
- Mix the vegetables with the egg whites, tomato puree, ground whiting and pezo, moisten with 1l of fish perfume and bring to the boil while stirring.
- Bring to the boil once, certainly no more stirring and put on a low heat, pour some liquid over the cake to obtain extra flavour. This is about 45min-1h. Flavour with salt pepper and cayenne pepper.
- Scoop off most of the cake carefully and strain the rest of the broth through a muslin/towel.
- Fillet the sole, roll it up, spice it with salt & pepper and poach it in the remaining fish perfume.
- Cut the fennel into very fine brunoise and cook al dente in the fish consommé.
- Process the tomato into tomate concassée.
- Divide the sole into soup bowls, pour in the soup and finish with the tomato casserole.
Notes
- A consommé is a completely defatted broth that is made clear using proteins and to which a certain garnish has been added. The basis of a consommé is a well-made strong stock (white, brown, poultry, game or fish perfume).
- Supplies clarif (what the consommé is going to be):
- - Nourishing ingredients: ground lean beef or ground raw, white and lean fish meat.
- - Aromatic constituents: leek, celery, carrot, bouquet garni, tomato puree, pezo
- - Clarifying ingredients: 2 to 4 proteins per litre of stock
- Some tips:
- - Once the clarifying cake has completed its clarifying function and is done, it will crack and sink back down.
- - Very carefully pass through a nettle cloth.
- - Make sure the spice is in order for the clarification, salt can be added later if necessary.
- - Each consommé is served with garnish, however simple this may be, it should never be missing.
- Some examples of trimmings:
- - Consommé bergère: beef consommé with asparagus tips, mushrooms, chervil and tarragon
- - Consommé celestine: poultry consommé with tomato concassée, sorrel and vermicelli
- - Consommé brunoise: with brunoise of vegetables
- - Consommé Diane: game consommé with quenelles of pheasant meat, brunoise of celery and tapioca