Fish Fume - Great Chefs
Yield
1 pintPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Fish fume | |||
|
fish bones
sole, or 1/2 salmon 1/2 sole |
* | ||
| 3E+1 | ml |
butter
|
|
| 0.5 | each |
onions
medium, sliced |
|
| 0.5 | each |
carrots
medium, sliced |
|
| 1 | each |
bouquet garni
|
*
|
| 355 | ml |
white wine
|
*
|
| 237 | ml |
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.
