Recipe courtesy of Robert Irvine
Episode: Far East Feast
Total:
2 hr 5 min
Active:
25 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Consomme:
  • 1 large white onion, minced
  • 1/2 cup minced lemon grass, packed
  • 2 large stalks celery, well scrubbed and minced
  • 1 large leek, soaked several times in salt water to remove grit, minced
  • 1-ounce fresh ginger root, covering scraped off with the tip of a spoon and minced
  • 3/4 pound lean fish scraps and shrimp shells
  • 3 egg whites
  • 2 quarts fish stock, chilled
  • 1 lemon, juiced
Edamame and shrimp dumplings:
  • 1 pound edamame (immature soybeans in their pods)
  • 1 pound (31-40) shrimp, deveined, shells and tails removed, and all other black veins removed
  • 8 egg whites
  • 3 scallions, white and tender green parts only, sliced
  • Salt and freshly ground black pepper

Directions

To make the "white" mirepoix, mix the onion, lemon grass, celery, and leek and refrigerate until cold, at least 4 hours, preferably overnight. (In combination with the fish and egg whites, the mirepoix will form the clarification to make the consomme crystal clear. This combination of ingredients will form what is referred to as a raft that essentially coagulates as the consomme clarifies.) Mix the chilled mirepoix, ginger root, fish scraps, shrimp shells, and egg white and add to a stockpot. Pour in the chilled fish stock. Add the lemon juice. Bring to a simmer (just below a boil in classical cooking) over low heat, stirring frequently so that the clarification ingredients remain free floating. Please note that the heat must be kept at a simmer, low enough so that the raft which is forming does not break apart from the action of cooking and high enough to cook out the impurities so that they can be collected in the raft. Once the raft forms and rises to the surface, cease stirring. However, gather some broth from the edge of the pot and baste the raft to keep it from breaking apart. After 60 to 90 minutes at the correct simmer, the raft will begin to sink, at which point the consomme is finished.

For the edamame, add soybeans in their pods to a pot and cover with water. Boil until tender, about 10 minutes. Drain and set aside until cool enough to handle. Remove soybeans from their pods and set aside until needed.

In a food processor blend shrimp, egg whites, scallions, salt and pepper to a paste. Spoon some of this mixture into a pastry bag with a 1/2-inch plain tip. Pipe tiny dumplings into the consomme and poach.

Spoon 1/4 cup edamame into bowls, and ladle soup over.

IDEAS YOU'LL LOVE

Bali Baked Fish

Recipe courtesy of Padma Lakshmi

Tomato Consomme

Recipe courtesy of Lynn Crawford

Spicy Tomato Consomme

Consomme Lady Curzon

Chicken Consomme with Snipped Herbs

Recipe courtesy of Laura Calder

Fish Tacos

Recipe courtesy of Aida Mollenkamp

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c