Fish Fume - Great Chefs
sole, or 1/2 salmon 1/2 sole
or 1 cup 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.