Fish Fume
Fish Fume recipe
Yield
4 servingsPrep
5 minCook
25 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Fish fume | |||
| 2 | tablespoons |
butter
|
|
| ½ | medium |
onions
sliced |
|
| ½ | medium |
carrots
sliced |
|
| 1 ½ | cups |
wine
white |
*
|
| 1 | cup |
stock
|
|
| 1 | cup |
water
|
|
| 1 | x |
fish
bones |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Fish fume | |||
| 3E+1 | ml |
butter
|
|
| 0.5 | medium |
onions
sliced |
|
| 0.5 | medium |
carrots
sliced |
|
| 355 | ml |
wine
white |
*
|
| 237 | ml |
stock
|
|
| 237 | ml |
water
|
|
| 1 | x |
fish
bones |
*
|
Directions
Heat the butter in a saucepan.
Add onion and carrot and cook briefly for about 1 minute.
Add fish bones and continue to cook.
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.
