Russian Sturgeon Champagne Soup Recipe
Ingredients
| Cod - 1 no, head and bones | ||
| Water - as required | ||
| Bay leaf | 1 | |
| White Peppercorns - 4 nos | ||
| Celery stalks | 1 , sliced | |
| Parsley root | 1 | |
| Onions | 1 | |
| Cod or Haddock - 2 pounds | ||
| Salt | 1 Teaspoon | |
| Sturgeon - 1 pound, skinned, boned, cut into 6 slices | ||
| Champagne | 1 Cup (16 tbs) | |
| Scallions or Chives - for garnish, minced | ||
| Lemon Wedges - for garnish, seeded | ||
Directions
MAKING
1) In a large pot add the cod fish head and bones along with the bay leaf, peppercorns, celery, parsley root and onions. Add enough water to cover the ingredients.
2) Allow the mixture to come to a boil before turning down the flame. Cook covered for about 1 hour on simmer.
3) Skim any fat from the surface. Add in the cod or haddock. Place the cover back on and cook for 1 hour on simmer. If needed, add an extra cup of water and salt.
4) Strain the fish stock into a kettle over a fine sieve lined with cheesecloth.
5) Allow the stock to come to boil. Add in the sturgeon slices. Turn down the flame to simmer and cook covered for about 20 minutes.
6) In a small saucepan, heat the champagne till lukewarm.
7) Add the lukewarm champagne into the fish and sturgeon soup just before serving.
SERVING
8) Plate a piece of the sturgeon. Pour the soup over it.
9) In a small dish, place the minced scallions, surrounded by lemon wedges. Serve this dish along with the soup.
1) In a large pot add the cod fish head and bones along with the bay leaf, peppercorns, celery, parsley root and onions. Add enough water to cover the ingredients.
2) Allow the mixture to come to a boil before turning down the flame. Cook covered for about 1 hour on simmer.
3) Skim any fat from the surface. Add in the cod or haddock. Place the cover back on and cook for 1 hour on simmer. If needed, add an extra cup of water and salt.
4) Strain the fish stock into a kettle over a fine sieve lined with cheesecloth.
5) Allow the stock to come to boil. Add in the sturgeon slices. Turn down the flame to simmer and cook covered for about 20 minutes.
6) In a small saucepan, heat the champagne till lukewarm.
7) Add the lukewarm champagne into the fish and sturgeon soup just before serving.
SERVING
8) Plate a piece of the sturgeon. Pour the soup over it.
9) In a small dish, place the minced scallions, surrounded by lemon wedges. Serve this dish along with the soup.
Chef
