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Fish Fume - Great Chefs | |||||||||
Course : Fish Source: Great Chefs of San Francisco, Avon Books, 1984 Serves: 1 |
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Ingredients:
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Preparation / 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.
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