213 g Canned red Alaska salmon 100 g Whole prawns 600 ml Vegetable stock 1 sm Onion -- un-peeled and quartered 1 Bay leaf 2 Egg whites 8 Thin slices of carrot
blanched :
and cut into flowers 2 tb Sherry, optional Drain the juice from the can of salmon into a saucepan. Break the fish into flakes putting the bones and skin into the saucepan with the juice but setting the flakes to one side. Peel the prawns. Put the heads and shells into the saucepan and set the prawns to one side with the salmon flakes. Add the vegetable stock, onion and bay leaf to the saucepan. Bring to the boil. Reduce heat, cover and simmer for 45 minutes. Remove the consomm