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Fish Fume - Great Chefs

Type: Fish
Serves: 1 people

Recipe Ingredients

  Fish bones - (sole is best, - or use 1/2 salmon
2 tablespoons 30mlButter
1/2 tablespoon 7.5mlOnion - sliced (medium)
1/2 tablespoon 7.5mlCarrot - sliced (medium)
  Bouquet garni*
1 1/2 cups 355mlWine, white (Fume Blanc)
1 cup 237mlStock chicken *OR*
1 cup 237mlWater

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.

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


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