Fish-stock-cruiseline-recipe_FUMET-DE-POISSON-soups-sauces
- butter or oil _ 50 g
- onions, sliced - 200 g
- white fish bones (preferably sole, whiting or turbot) - 2 kg
- lemon, juice of - 1/2
- peppercorns - 8
- bay leaf - 1
- parsley stalks
- Water - 4.5 litres
4 Litres of Fish Stock
1. Melt the butter, or heat the oil, in a thick-bottomed pan.
2 Add the onions, the well-washed fish bones and the remainder of the ingredients except the water.
3 Cover with greaseproof paper and a lid; sweat (cook gently without colouring) for 5 minutes.
4 Add the water, bring to the boil, skim and simmer for 20 minutes, then strain. A longer cooking time will spoil the flavour.
1. Wash the bones thoroughly:
2. Summer for 20 mins:
3. Skim during cooking
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