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1
In a stock pot, place the water, smelts, onion, quartered carrot, leek, celery, parsnip, bouquet garni, and salt and pepper, and bring to a boil over high heat, periodically skimming off the foam as it rises to the top.
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2
Cover the pot, reduce the heat, and simmer for 35 minutes.
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3
Strain the stock through a fine sieve into a clean pot, pressing the solids with the back of a spoon to extract as much liquid as possible.
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4
Discard the solids.
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5
Return the stock to the heat and add the salmon trimmings, wine, potatoes, and thin carrots.
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6
Bring to a boil, then reduce the heat to low and simmer, covered, until the vegetables are tender, about 25 minutes.
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7
Strain the stock into a clean pot, discarding all the solids except the potatoes and all the carrots.
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8
Rinse the potatoes and carrots being careful not to mash them, and set aside.
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9
Return the stock to low heat and simmer for several minutes.
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10
Add the egg white and shell and increase the heat to medium high.
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11
Bring to a boil, beating constantly, with a wire whisk.
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12
When the stock boils, the egg white will start rising to the surface.
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13
At this point, turn off the heat and let stand for five minutes.
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14
Line a colander with a double layer of dampened cheesecloth and strain the stock into a clean pot.
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15
Add the fish fillets to the stock and poach over medium low heat until cooked through; five minutes.
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16
Taste and adjust the seasonings.
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17
Halve the reserved potatoes and cut into wedges.
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18
Cut the carrots into fine dice.
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19
Divide the fish fillets among six soup bowls.
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20
Add a few potato wedges and diced carrots to each bowl.
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21
Ladle the stock into the bowls, sprinkle with scallions, and garnish with lemon slices.
