2-1/2
------
3
2
4
2
5
8
1
8
------
2
3
2
------
2
1/2
|
#
---
oz
oz
t
c
---
T
T
c
---
c
|
Fish (1)
-- Stock
Carrot
Celery Tops
Parsley sprig
Bay Leaves
Cloves
Peppercorns
Salt
Water
----------
Butter
Flour
Milk
-- Option
Egg Yolk
Cream
|
Make - (see Note-3)
- Scale and clean FISH. Fillet it. Split the heads and put them
in your soup pot along with the bones and fins. Include the skins only
if they are known not to have a strong flavor
(see Note-2).
- Cut the CARROTS and CELERY into small pieces. Add
All Stock items to the pot with the fish bones.
- Bring to a boil and simmer slowly for 45 minutes. Strain and
discard all solids.
- De-fat the stock using your gravy separator.
- Cut the Fillets into small pieces. For very firm fish they
should be quite small, larger for fish that flakes apart when cooked.
- Add Fish to the stock and simmer long enough to get the
consistency your want.
- Heat Butter in a small saucepan and stir in Flour
until it is well cooked but not at all browned. Stir in the Milk
little by little until you have a smooth sauce, then stir in some of
the fish stock, and finally stir the mixture back into the pot. Simmer
for a few minutes more.
- Serve hot. On special occasions Cream and Egg Yolks are
beaten together, then the soup is poured over them before being serving.
|
