INGREDIENTS

INSTRUCTIONS

Drain the juice from the can of salmon into a saucepan. Break the  fish
into flakes putting the bones and skin into the saucepan with  the
juice but setting the flakes to one side.  Peel the prawns. Put the
heads and shells into the saucepan and set  the prawns to one side with
the salmon flakes. Add the vegetable  stock, onion and bay leaf to the
saucepan. Bring to the boil. Reduce  heat, cover and simmer for 45
minutes. Remove the consommé from the  heat and strain it into a jug
through a sieve which has been lined  with damp muslin. Wash out the
pan and return the consomme to the  saucepan, once again passing it
through a sieve, lined with clean,  damp piece of muslin.  Whisk the
egg whites until they form stiff peaks. Place the consomme  over
moderate heat and bring to the boil. Whisking gently, add the  egg
whites, a spoon at a time into the stock. When the mixture boils,
simmer gently for 10 minutes, without breaking the crust of egg white
which will form over the top.  Allow to stand for 5 minutes before
straining it for a final time  through a sieve lined with dampened
muslin. Re- heat the soup before  serving in bowls along with the
flakes of salmon, shelled prawns,  carrot flowers and sherry, if used.
Serves 2. Approx. 290 kcals per serving  From: On the Wild Side -
Alaska Canned Salmon Recipes Reprinted with  permission from Alaska
Seafood Marketing Institute Meal-Master  compatible recipe format
courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 925
Calories From Fat: 75
Total Fat: 8.5g
Cholesterol: 73.5mg
Sodium: 699.4mg
Potassium: 1715.4mg
Carbohydrates: 155g
Fiber: 13.9g
Sugar: 17.5g
Protein: 52.3g