Mozart's Favorite Fish Soup
Source of Recipe
the web
Recipe Introduction
For the past twenty-five years, chef Herbert Perkelhopher has been cooking in the kitchens of Salzburg's Hotel Goldener Hirsch. He has also been researching and re-creating recipes from the period of Mozart's life in Austria during the late 1700s. One of Mozart's favorite recipes appears to have been fish soup. The following recipe shows its preparation.
List of Ingredients
For the Dumplings:
3 slices stale white bread, dried out overnight
1/4 cup finely chopped onion
1 tablespoon Vegetable oil
1 cup ground catfish, about 10 ounces, ground in processor -- don’t puree
1 egg white
1 egg
Pinch of dried Thyme
1/4 teaspoon Salt
1/8 teaspoon freshly ground black Pepper
For the Vegetable Garnish:
1 carrot, peeled and cut into thin matchsticks, 1-1/2 inches long x 1/8 inch thick
1 medium Zucchini, unpeeled, seeded, cut into matchsticks as above
1 stalk Celery, cut into matchsticks as above
Fresh Chives or tender Scallions, cut as thin as Chives, in 1-inch-long pieces
For the Fish:
4 tablespoons vegetable oil
2 skinned catfish fillets, approximately 1 pound total, each halved
1/2 cup Flour
For the Soup:
3 cups water
1-1/2 fish bouillon cubes
Pinch of saffron
1 cup low-fat Buttermilk
3/4 teaspoon Salt, or to taste
Freshly ground white Pepper, to taste
1 teaspoon fresh lemon juiceRecipe
TO MAKE THE DUMPLINGS: In a bowl, cover the bread with water and soak until softened, about 2 minutes. Then squeeze out the water from the bread with your hands --you should have about 1 cup of damp, broken-up bread. Empty the bowl of water and return the bread to the bowl.
Sauté the onion in oil over low heat until translucent, about 5 minutes. Add the bread to the onion and sauté for an additional 5 minutes, breaking up the bread in the pan. Put the mixture back into the bowl, add the fish, egg white, egg, Thyme, Salt, and pepper. Mix very well. Cover the bowl with plastic wrap and refrigerate for 1 hour.
FOR THE GARNISH: Bring a small pan of water to a boil. Add Salt and parboil (blanch) each garnish vegetable, except the Chives or Scallions, individually until almost tender (al dente) and brightly colored, about 1 to 1 1/2 minutes. Retrieve quickly with a slotted spoon and immerse in a bowl of ice water to stop the cooking. When all are done, drain and place on a paper towel to absorb excess water. Set aside.
Bring a shallow pan of water to a boil and salt it moderately, then turn down the heat to a steady simmer. Remove the dumpling mixture from the refrigerator and with wet hands (dipped into cold water) form egg yolk-sized balls (about 12). Gently place them into the simmering water in one layer as you form them.
Simmer the dumplings for about 8 minutes. Cut one open and taste to check for doneness. Remove them carefully with a slotted spoon or a skimmer. Keep warm.
FOR THE FISH: Heat the oil in a skillet over medium heat. Sprinkle the catfish with salt and Pepper on both sides and dredge in the flour. Shake off excess flour. Fry in the oil for 2 to 5 minutes per side, depending on the thickness. The thin crust should be golden and the fish tender, you can test it with the tip of a small knife. Place the fish on a paper towel to absorb excess oil. Keep warm.
FOR THE SOUP: Bring the 3 cups of water to a boil. Add the bouillon cubes and dissolve. Turn down heat to low simmer and add the saffron, crushing it between your fingers as it is added. Allow to simmer for 5 minutes. Remove from the heat and add the Buttermilk, salt, Pepper, and lemon juice. Return to low simmer for 2 minutes. Do not bring to a boil.
Place about 3/4 cup of hot soup in each of 4 shallow soup bowls. Place 2 to 3 dumplings in each bowl and 1 piece of the fried fish fillet in each. Place vegetable garnish on the fillet and sprinkle with the chives or scallions.
Serves 4.
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