Categories: Soups/stews, Fish/sea, Russian 
      Yield: 6 servings 
  
      6 c  ;Water                                   Pepper, white; to taste 
  1 1/2 lb Smelts, whole; cleaned well         1 lb Salmon trimmings 
      1    Onion, med                        3/4 c  Wine, white, dry 
      1    Carrot, large; peeled               3    Potato, new 
           -quartered                          2    Carrot, thin; peeled 
      1    Leek (white only)                   1    Egg white 
      1    Celery stalk; with leaves           1    Eggshell; crushed 
      1    Parsnip; peeled                     1 lb Salmon fillet, skinned 
      1    Bouquet garni                       5 tb Scallion; chopped 
           Salt; to taste                           Lemon slices, thin 
  
                                         Approx. Cook Time:  2:00 In a large 
  stock pot, place the water, smelts, onion, quartered carrot, leek, celery, 
  parsnip, bouquet garni, and salt and pepper, and bring to a boil over high 
  heat, periodically skimming off the foam as it rises to the top. Cover the 
  pot, reduce the heat, and simmer for 35 minutes. Strain the stock through a 
  fine sieve into a clean pot, pressing the solids with the back of a spoon 
  to extract as much liquid as possible. Discard the solids. 
  Return the stock to the heat and add the salmon trimmings, wine, potatoes, 
  and thin carrots. Bring to a boil, then reduce the heat to low and simmer, 
  covered, until the vegetables are tender, about 25 minutes. Strain the 
  stock into a clean pot, discarding all the solids except the potatoes and 
  all the carrots.  Rinse the potatoes and carrots being careful not to mash 
  them, and set aside. 
  Return the stock to low heat and simmer for several minutes.  Add the egg 
  white and shell and increase the heat to medium high.  Bring to a boil, 
  beating constantly, with a wire whisk. When the stock boils, the egg white 
  will start rising to the surface.  At this point, turn off the heat and let 
  stand for five minutes.  Line a colander with a double layer of dampened 
  cheesecloth and strain the stock into a clean pot. 
  Add the fish fillets to the stock and poach over medium low heat until 
  cooked through; five minutes.  Taste and adjust the seasonings. Halve the 
  reserved potatoes and cut into wedges.  Cut the carrots into fine dice. 
  Divide the fish fillets among six soup bowls.  Add a few potato wedges and 
  diced carrots to each bowl.  Ladle the stock into the bowls, sprinkle with 
  scallions, and garnish with lemon slices. 
   
                          --- Please to the Table 
                              von Bremzen and Welchman