Ukha
Submitted by vickyv
Ukha, the classic Russian fish soup, made with a double-stock of smelts and salmon clarified with egg white. Crystal-clear broth with poached salmon, potatoes, and carrots in every elegant bowl.
YIELD
8 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsUkha is the pride of Russian cuisine: a crystal-clear fish soup that takes patience, technique, and respect for simple ingredients.
The broth is built in layers. First, smelts simmer with aromatics to create a rich fish stock. Then salmon trimmings, wine, potatoes, and carrots go in for a second round. Finally, egg white clarification turns the whole thing into a shimmering, golden consomme.
Tender poached salmon fillets, potato wedges, and diced carrots sit in each bowl waiting for a ladle of that jewel-bright broth.
A scatter of scallions and a lemon slice finish things off. This is soup as art.
Chef Tips
- Skim the foam diligently during the first boil. This is what keeps the final broth clear
- Press the solids hard when straining to extract maximum flavor from the smelts and aromatics
- The egg white clarification step is what separates good fish soup from great ukha. Don’t skip it
- Poach the salmon fillets gently over medium-low heat for just 5 minutes. Overcooking makes them dry
- Rinse the reserved potatoes and carrots carefully so they stay intact for the final presentation
Ingredients
Directions
In a large stock pot, place the water, smelts, onion, quartered carrot, leek, celery, parsnip, bouquet garni, and salt and pepper, and bring to a boil over high heat, periodically skimming off the foam as it rises to the top.
Cover the pot, reduce the heat, and simmer for 35 minutes.
Strain the stock through a fine sieve into a clean pot, pressing the solids with the back of a spoon to extract as much liquid as possible.
Discard the solids. Return the stock to the heat and add the salmon trimmings, wine, potatoes, and thin carrots.
Bring to a boil, then reduce the heat to low and simmer, covered, until the vegetables are tender, about 25 minutes.
Strain the stock into a clean pot, discarding all the solids except the potatoes and all the carrots.
Rinse the potatoes and carrots being careful not to mash them, and set aside.
Return the stock to low heat and simmer for several minutes.
Add the egg white and shell and increase the heat to medium high.
Bring to a boil, beating constantly, with a wire whisk.
When the stock boils, the egg white will start rising to the surface.
At this point, turn off the heat and let stand for five minutes.
Line a colander with a double layer of dampened cheesecloth and strain the stock into a clean pot.
Add the fish fillets to the stock and poach over medium low heat until cooked through; five minutes.
Taste and adjust the seasonings.
Halve the reserved potatoes and cut into wedges.
Cut the carrots into fine dice.
Divide the fish fillets among six soup bowls.
Add a few potato wedges and diced carrots to each bowl.
Ladle the stock into the bowls, sprinkle with scallions, and garnish with lemon slices.
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