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FISH FUME - GREAT CHEFS
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Basics Stocks
Masterchefs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FISH FUME-----
Fish bones (sole is best
-- or use 1/2 salmon/sole)
2 tb Butter
1/2 md Onion, sliced
1/2 md Carrot, sliced
Bouquet Garni *
1 1/2 c Wine, white
1 c Stock, chicken OR
1 c Water
* Bouquet Garni is a cheesecloth bag with
parsley, bay leaf, oregano, thyme, and rosemary
inside.)
Fish Fume:
ÿÿÿ
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.
Source: Great Chefs of San Francisco, Avon Books,
1984
Chef: Udo Nechutnys, The Miramonte Restaurant,
San Francisco, CA
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