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Fish Fume - Great Chefs

 

54

Yield

1

pint

Prep

10

min

Cook

20

min

Ready

30

min

Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

Fish fume
P1 x fish bones
sole, or 1/2 salmon 1/2 sole
*
2 tablespoons butter
½ each onions
medium, sliced
½ each carrots
medium, sliced
1 each bouquet garni
*
1 ½ cups white wine
*
1 cup chicken broth
or 1 cup water

Directions

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 88g (3.1 oz)
Amount per Serving
Calories 8072% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 132mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 4g
Vitamin A 29% Vitamin C 3%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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