Fish Fumet - CD Recipes - CookingDistrict.com
Cooking District Recipes

Fish Fumet

Categories: Stocks
Step 1
1/4 lb • Butter
5 lb • Bones
NOTE: The rack bones must be well washed in frigid water, cut into 2-3" pcs, given a salt wash of 2T:1Qt ratio for 5 minutes & rinsed again in frigid water, then allowed to drain well. The heads must be split, the eyes & gills removed, then washed as noted.
Step 2
6 oz • Leeks • md dc
4 oz • Mushrooms • md dc
2 oz • Celery • md dc
2 oz • Fennel • md dc
Seize & lightly color the bones in butter, add vegetables & sweat them.
Step 3
1 pt • White wine
Add wine & reduce by 1/2.
Step 4
6 qt • Water
4 each • Parsley Stems
1 tbsp • Black Peppercorn
6 each • Juniper • toast
pinch • Mace • toast
Add water & seasoning, simmer 45 minutes. Strain and quickly cool.
Notes

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