Name: Salmon Consommé with Créme Fraîche and Salmon Caviar
Cook time: 1 hr
Total time: 2 1/4 hr
Yield: Makes about 8 cups
Ingredients: 5 to 5 1/2 lb of salmon carcasses (heads, bones, and tails); 4 large leeks (white and pale green parts only), halved lengthwise and sliced crosswise; 3 celery ribs, chopped; 2 onions, chopped; 2 carrots, chopped; 3 garlic cloves, chopped; 1 (1-inch) piece fresh ginger, sliced; 6 fresh parsley stems (without leaves); 1 fresh thyme sprig; 5 coriander seeds; 1 bay leaf (not California); 1/2 teaspoon salt; 1 (750-ml) bottle dry white wine; 3 1/2 qt cold water; 5 large egg whites, shells reserved; 1/2 cup créme fraîche; 3 tablespoons water; 2 oz salmon caviar (roe) or other caviar; Garnish: fresh dill sprigs; Accompaniment: Black Pepper Cornmeal Crisps; Special equipment: cheesecloth

The créme fraîche topping melts fast, so to make the most of its fabulous taste and texture, add it just before eating.

Cooks’ notes:

·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 notes

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