Fish fume - great chefs
1 pint
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Fish bones (sole is best or use 1/2 salmon/sole) | ||
| 2 | tablespoons | Butter |
| ½ | medium | Onion, sliced |
| ½ | medium | Carrot, sliced |
| Bouquet Garni * | ||
| 1½ | cup | Wine, white |
| 1 | cup | Stock, chicken OR |
| 1 | cup | Water |
Directions
FISH FUME
* 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