Preparation:
combine fish parts and water in a saucepot, over a moderate flame add wine, onions, tarragon, bay, thyme, salt, and peppercorns bring to a boil and simmer for 2 minutes reduce heat to low and simmer for 30 minutes sprinkle gelatin over cold water set aside and allow to soften for 10 minutes combine egg whites and vinegar-beat until stiff add egg mixture and gelatin mixture to the fish stock bring just to a boil and simmer until clear strain through a cheesecloth-lined chinois use as desired |
