2 pt. fish stock, made from white wine, fish
bones, prawn shells and water
1 oz. chopped shallot
1 oz chopped parsley
1 large tomato, skinned and seeded
½ oz. potato flour
3 egg yolks
½ pt. cream
Salt, pepper and nutmeg to taste
Skin and fillet fish. Cut into large chunks and turn
to keep from discolouring. Poach fish in stock
until just done. Lift fish
into a tureen,
add shallot, parsley,
Slightly thicken the cooking liquid with potato flour.
Mix egg yolks and cream together
and add to cooking
Adjust seasoning with salt, pepper and nutmeg. Pass soup onto fish.
Serving suggestion: serve with croutons made
from 2 slices of white
Wine: Chilled Don Zoilo Fino Sherry
CHEF’S TIP: TAKE
CARE NOT TO TEST SOUP FOR SEASONING AND TEXTURE WITH A TEASPOON OR BY DIPPING IN YOUR
WHAT TASTES FINE IN TINY AMOUNTS IS OFTEN OVERPOWERING WHEN YOU ARE TO TAKE A
A SOUPSPOON OR A CUP.
Note: Sounds about right to me.
From: The Master Chefs of Britain Recipe
Book, London, David
& Charles, 1981.
Note: I heard this song on the scary, icy drive back from New Hope yesterday, just before my unstable car was about to face our challenging, steep driveway. I've always loved it and I think it's wonderful that Sirius XM plays The Pretty
Things' music so
often. I prayed that I
would make it up the driveway and I did.
Now, about that other matter . . .