Home › The World's Kitchen › Bisque of Pickerel

Bisque of Pickerel

Slice a medium-sized onion, one medium-sized carrot, two chopped branches parsley, two sliced leeks, two stalks sliced celery, one bean crushed garlic, two saltspoons thyme, one sprig bay leaf, two cloves, ten black peppers and twenty allspice. Place all these ingredients in a saucepan with three quarts cold water. Season with one tablespoon salt and half teaspoon white pepper and boil for forty-five minutes. Cut a fresh pickerel of two pounds into small pieces and add to the broth. Cover the pan and boil again for twenty minutes. Have in a saucepan one and a half ounces melted butter with two and a half ounces flour; briskly stir while heating for two minutes. Then strain the fish broth into the pan with the flour, briskly whisk for a minute, add a saltspoon grated nutmeg, mix a little, boil for five minutes. Dilute one egg yolk in half gill cold cream, add to the bisque, with half ounce good butter, mix well; heat without boiling for five minutes. Strain the bisque into a soup tureen and serve with bread croutons separately.