Fish Fume - Great Chefs

Recipe Ingredients

		Fish bones - (sole is best, - or use 1/2 salmon
2 tablespoons	30ml	Butter
1/2 tablespoon	7.5ml	Onion - sliced (medium)
1/2 tablespoon	7.5ml	Carrot - sliced (medium)
		Bouquet garni*
1 1/2 cups	355ml	Wine, white (Fume Blanc)
1 cup	237ml	Stock chicken *OR*
1 cup	237ml	Water

Recipe Instructions

* Bouquet Garni is a cheesecloth bag with parsley, bay leaf, oregano, thyme, and rosemary inside.)

Fish Fume: Heat the butter in a saucepan. Add onion and carrot and cook briefly for about 1 minute.

Add fish bones and continue to cook. (Do not brown, but cook until meat falls off.)

Add bouquet garni, white wine and chicken stock or water. Bring to a boil and cook for 15 minutes. Remove the bouquet garni.

Strain through chinois.

Reduce by half, strain again, and reserve.

Source:
Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.