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Cooked by: Chef / Ethnicity: Icelandic cuisine / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 6 |
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Directions: 1 ts Sugar
Cut the halibut up into suitable pieces. Bring the water, with the
vinegar, salt and bay leaves, to the boil. Add the fish and remove
scum when the water comes back the the boil. Continue simmering the
fish until the flesh is "loosened from the bones". Then strain most
of the broth into a second cooking pot, leaving just enough with the
fish to keep it hot.
Bring the broth in the second pot to a gentle boil. Meanwhile, stir
the flour into the melted butter and add it, little by little, to the
broth, stirring continuously. Let the broth simmer for another 5 to
10 minutes.
The prunes should have been soaked in water for a while and then
heated almost to boiling point, with the addition of some slivers of
lemon peel (subsequently discarded). If rhubarb, a common food in
Iceland, is used instead, it should first be cut into sections of
about 3 cm and cooked in a very small quantity of water, with just a
little sugar, until just tender.
Add the hot prunes or rhubarb, with their juices, to the broth. Pour
in the lemon juice. After a minute or two, remove the pot from the
fire and stir in the egg. Serve the soup at once, accompanied by the
pieces of fish and a dish of potatoes garnished with chopped parsley.
| Ingredients:
1 1/2 Pound(s) Halibut, cleaned weight
1 1/2 Liter(s) Water
2 Tablespoon(s) Vinegar
2 Teaspoon(s) Salt
2 Bay leaves
60 Gram(s) Melted butter
60 Gram(s) Flour
20 Prunes
1/2 Lemon, juice of
1 Egg |
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