Fish fume - great chefs

 
                           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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