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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