Fish Consomme with Shrimp Dumplings and Edamame is a gluten free, dairy free, and pescatarian recipe with 8 servings. This main course has 249 calories, 36g of protein, and 6g of fat per serving. This recipe covers 25% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 2 hours and 5 minutes. If you have celery, juice of lemon, salt and pepper, and a few other ingredients on hand, you can make it. To use up the egg whites you could follow this main course with the Banana Pudding as a dessert.
Instructions
1
To make the "white" mirepoix, mix the onion, lemon grass, celery, and leek and refrigerate until cold, at least 4 hours, preferably overnight. (In combination with the fish and egg whites, the mirepoix will form the clarification to make the consomme crystal clear. This combination of ingredients will form what is referred to as a raft that essentially coagulates as the consomme clarifies.)
Ingredients you will need
Lemon Grass
Egg Whites
Consomme
Mirepoix
Celery
Onion
Fish
Leek
2
Mix the chilled mirepoix, ginger root, fish scraps, shrimp shells, and egg white and add to a stockpot.
Ingredients you will need
Ginger
Egg Whites
Mirepoix
Pasta Shells
Shrimp
Fish
Equipment you will use
Pot
3
Pour in the chilled fish stock.
Ingredients you will need
Fish Stock
4
Add the lemon juice. Bring to a simmer (just below a boil in classical cooking) over low heat, stirring frequently so that the clarification ingredients remain free floating. Please note that the heat must be kept at a simmer, low enough so that the raft which is forming does not break apart from the action of cooking and high enough to cook out the impurities so that they can be collected in the raft. Once the raft forms and rises to the surface, cease stirring. However, gather some broth from the edge of the pot and baste the raft to keep it from breaking apart. After 60 to 90 minutes at the correct simmer, the raft will begin to sink, at which point the consomme is finished.
Ingredients you will need
Lemon Juice
Consomme
Broth
Equipment you will use
Pot
5
For the edamame, add soybeans in their pods to a pot and cover with water. Boil until tender, about 10 minutes.
Ingredients you will need
Soybeans
Edamame
Water
Equipment you will use
Pot
6
Drain and set aside until cool enough to handle.
7
Remove soybeans from their pods and set aside until needed.
Ingredients you will need
Soybeans
8
In a food processor blend shrimp, egg whites, scallions, salt and pepper to a paste. Spoon some of this mixture into a pastry bag with a 1/2-inch plain tip. Pipe tiny dumplings into the consomme and poach.
Ingredients you will need
Salt And Pepper
Egg Whites
Green Onions
Consomme
Shrimp
Equipment you will use
Food Processor
Pastry Bag
9
Spoon 1/4 cup edamame into bowls, and ladle soup over.
Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Caposaldo Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 10 dollars per bottle.