CookEat Recipe
Potage Marie Louise
A strained fish-broth soup thickened with a light roux, seasoned with curry and finished with cream, egg yolk and mussel pieces.
Method
Steps
Step 1
Slice the carrot and onion and the two leeks and celery branches. Put them in a saucepan with the parsley, chervil, bay leaf, clove, thyme, two pounds of clean fish bones, two and a half quarts water, half teaspoon pepper and two teaspoons salt. Bring to a gentle boil and cook for forty-five minutes.
Step 2
In a second saucepan stir the ounce of butter with the two and a half ounces of flour over the heat for one minute. Strain the fish broth through clean food-safe cheesecloth into the roux, removing all bones and original aromatic solids. Add the saltspoon grated nutmeg and half teaspoon curry powder. Stir to a boil and cook gently for forty-five minutes, stirring frequently and skimming surface fat.
Step 3
Clean and open the twenty-four fresh mussels, retaining their liquor and discarding the shells. Put the meats and liquor in a saucepan with the gill of white wine. Boil for about five minutes, until the meats are firm and opaque and reach at least 63°C (145°F). Strain the cooking liquid through clean cheesecloth into the soup, reserving the cooked mussels.
Step 4
Add one gill of the cream to the soup. Mix and boil for five minutes. Whisk the yolk with the separate quarter gill of cream, gradually mix in a little hot soup, then stir the whole liaison back into the saucepan. Heat gently while stirring for about three minutes as a guide, without a hard boil, until the mixture reaches at least 71°C (160°F).
Step 5
Cut each cooked mussel in two. Stir the mussel pieces into the hot soup, pour into a tureen and serve promptly.
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