Copenhagen Consommé RecipeOrigin: Denmark Period: Traditional |
Ingredients
500g firm white fish (cod, hake, halibut etc are good) 
Copenhagen Consommé Preparation:Method:Tie the herbs in a leaf taken from the leek then add to a pan along with the fish, fish bones, salt, pepper, lemon juice, wine and water. Bring the mixture to a boil, reduce to a simmer and cook, uncovered, for 15 minutes. Strain the mixture through a fine sieve then whisk the egg white into the liquid (this will help clarify it) and sieve again. Mix the gelatine with a little water and add to the liquid. Mix to combine then taste and adjust the seasoning. Set aside to allow the mixture to set very lightly. Bring a pan of lightly-salted water to a boil and use this to cook the julienned vegetables for about 4 minutes. Drain, allow to cool for a few minutes then add to the fish jelly. Leave aside to set completely (the vegetables should be trapped in the jelly and not settled at the bottom). When completely set chop the jelly and pile into soup dishes, garnished with lemon slices. If you want to make a talking point of this dish you can chill the jelly in the refrigerator for 2 hours before cutting into ice cube sized pieces. These can then be piled into tumblers with a lemon slice attached to the side of the glass. Serve cold. |
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