Copenhagen Consomme Recipe

Name: Copenhagen Consomme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb firm white fish (cod, hake, halibut etc are good); 1 lb fish bones; bouquet garni parsley, celery and fennel; 2 teaspoons salt; fresh ground black pepper, to taste; 2 tablespoons lemon juice; 1 cup dry white wine; 3 ½ cups water; 1 egg white; 1 ounce gelatin; 1 leek, white only, cut into fine strips; 2 celery ribs, cut into julienne strips; 3 carrots, cut into julienne strips; lemon slice (to garnish)

Servings: persons

1 lb firm white fish (cod, hake, halibut etc are good)
1 lb fish bones
bouquet garni parsley, celery and fennel
2 teaspoons salt
fresh ground black pepper, to taste
2 tablespoons lemon juice
1 cup dry white wine
3 ½ cups water
1 egg white
1 ounce gelatin
1 leek, white only, cut into fine strips
2 celery ribs, cut into julienne strips
3 carrots, cut into julienne strips
lemon slice (to garnish)

1
In a large saucepan, combine fish, fish bones, bouquet garni (use leeks strip to tie parsley, celery, and fennel).
2
Bring to a boil, reduce heat, and cook, uncovered, for 15 minutes.
3
Strain mixture through a fine sieve; whisk egg white into the strained liquid and sieve again.
4
Mix gelatin with a little water and add to liquid; taste and adjust seasoning.
5
Set mixture aside and allow to set lightly.
6
Meanwhile, cook the julienned vegetables, in lightly salted water, for about 4 minutes; drain, allow to cool.
7
Add vegetables to gelatin mixture (vegetables should not sink to the bottom or the gelatin is not set enough).
8
Serve cold, cut in cubes with lemon slices for garnish.
9
Can be served in small bowls or tumblers for interest.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb firm white fish (cod, hake, halibut etc are good), 1 lb fish bones, bouquet garni parsley, celery and fennel, 2 teaspoons salt, and more.

Yes, Copenhagen Consomme falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Copenhagen Consomme

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