The créme fraîche topping melts fast, so to make the most of its fabulous taste and texture, add it just before eating.
·We recommend calling your fish market a few days ahead to order the salmon carcasses.
·Consommé can be made 3 days ahead. Cool completely before chilling, covered, or freeze 1 month.
Recipe information
Total Time
2 1/4 hr
Yield
Makes about 8 cups
Ingredients
For consommé
For topping
Preparation
Make consommé:
Step 1
Rinse salmon carcasses under cold water. Remove any blood spots and discard any gills (they look like the underside of a mushroom cap). Transfer salmon to a 10- to 12-quart pot.
Step 2
Wash leeks well in a bowl of cold water and lift from water to a colander to drain. Add leeks and remaining consomm ingredients except egg whites and eggshells to pot with salmon. Bring to a boil, covered, then reduce heat and simmer, uncovered, skimming any foam, 40 minutes.
Step 3
Pour stock through a sieve lined with a triple thickness of cheesecloth into a 6-quart saucepan. Boil until reduced to about 9 cups, 15 to 20 minutes, and skim any fat from surface.
Step 4
Whisk egg whites in a large bowl until foamy. Crumble reserved shells into whites and slowly whisk in half of hot stock. Gradually whisk egg white mixture into stock in saucepan and bring to a steady boil over moderate heat, whisking constantly. Boil, undisturbed, until all of whites rise to top and stock is clear, about 10 minutes. Remove from heat and let stand 3 minutes.
Step 5
Pour stock through a cheesecloth-lined sieve into a bowl. Then pour stock through a paper towel–lined sieve into a 3-quart saucepan. (You’ll have about 8 cups.) Reheat and season with salt.
Make topping:
Step 6
Whisk together créme fraîche and water in a small bowl set over a larger bowl of hot water until it reaches room temperature, then continue whisking until smooth and forms soft mounds.
Step 7
Serve consommé with dollops of créme fraîche and salmon caviar.
