Salmon Consomme with Creme Fraiche and Salmon Caviar

1. 1

   Rinse salmon carcasses under cold water.

2. 2

   Remove any blood spots and discard any gills (they look like the underside of a mushroom cap).

3. 3

   Transfer salmon to a 10- to 12-quart pot.

4. 4

   Wash leeks well in a bowl of cold water and lift from water to a colander to drain.

5. 5

   Add leeks and remaining consomm ingredients except egg whites and eggshells to pot with salmon.

6. 6

   Bring to a boil, covered, then reduce heat and simmer, uncovered, skimming any foam, 40 minutes.

7. 7

   Pour stock through a sieve lined with a triple thickness of cheesecloth into a 6-quart saucepan.

8. 8

   Boil until reduced to about 9 cups, 15 to 20 minutes, and skim any fat from surface.

9. 9

   Whisk egg whites in a large bowl until foamy.

10. 10

    Crumble reserved shells into whites and slowly whisk in half of hot stock.

11. 11

    Gradually whisk egg white mixture into stock in saucepan and bring to a steady boil over moderate heat, whisking constantly.

12. 12

    Boil, undisturbed, until all of whites rise to top and stock is clear, about 10 minutes.

13. 13

    Remove from heat and let stand 3 minutes.

14. 14

    Pour stock through a cheesecloth-lined sieve into a bowl.

15. 15

    Then pour stock through a paper towellined sieve into a 3-quart saucepan.

16. 16

    (Youll have about 8 cups.)

17. 17

    Reheat and season with salt.

18. 18

    Whisk together creme fraiche and water in a small bowl set over a larger bowl of hot water until it reaches room temperature, then continue whisking until smooth and forms soft mounds.

19. 19

    Serve consomme with dollops of creme fraiche and salmon caviar.

* Per serving · 4 servings · Values may vary.