Posted by Gargantua on November 2, 2007 at 11:50 pm
· Under Basic Cuisine
|
———————————FISH FUME———————————
Fish bones (sole is best — or use 1/2 salmon/sole) 2 tb Butter
1/2 md Onion, sliced
1/2 md Carrot, sliced
Bouquet Garni * 1 1/2 c Wine, white
1 c Stock, chicken OR
1 c Water
* 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
|
Permalink for Fish Fume - Great Chefs
