With the aroma of fish in a crystal clear broth, consommé is great for the evening and very easy to digest.

Prepare the ingredients: Using a grinder machine, grind pike flesh, grouper flesh, leeks, carrot and parsley stems. Combine ground ingredients, egg white and wine in stockpot.

Cook the consommé: Add cold fish stock. Bring to a simmering point, and stir until rafts begin to form, about 45 minutes. Remove from heat; let cool for ½ hour. Strain through cloth-lined sieve. Reserve warm. Adjust seasoning.

Chef Eric hints and tips: To clarify the stock, egg whites are stirred in along with a mixture of lean meat, fish or vegetables and aromatic herbs to enrich its flavor. The mixture is brought slowly to a boil, and should be stirred constantly during this time to keep the whites from sticking and burning at the bottom of the pan. Simmer. Once the mixture has come to a boil, the egg whites solidify into a soft crust on top of the stock. At this point, the mixture must not be stirred at all, as stirring would make it cloudy. Any fats and solid impurities in the stock attach themselves to the egg whites as the stock filters through, and the stock below is left beautifully transparent.