Fish Fumet Recipe
Ingredients
| Fish | 2 Pound | |
| Onion | 1 Large, sliced | |
| Leek | 1 | |
| Stalk celery | 1 | |
| Celery leaves | 2 Tablespoon | |
| Bay leaf | 1 | |
| Thyme | 1/2 Teaspoon | |
| Peppercorns | 10 To taste | |
| Water | 6 Cup (16 tbs) | |
| Coarse salt | 1 Teaspoon | |
| White wine | 2 Cup (16 tbs) |
Directions
MAKING
1. In a 3-litre pan, place the fish heads and the trimmings, the onion, leek, celery, celery leaves, bay leaf, thyme, peppercorns, water and salt.
2. Place on medium high heat, cover and cook for 10 minutes.
3. With a perforated spoon, remove the scum that rises to the surface.
4. Add the wine, cover again and cook for 10 minutes more at medium high heat.
5. Let it stand for 15 minutes.
6. Take a sieve lined with a cloth and strain to get a clear liquid.
SERVING
7. Use as a cooking ingredient.
1. In a 3-litre pan, place the fish heads and the trimmings, the onion, leek, celery, celery leaves, bay leaf, thyme, peppercorns, water and salt.
2. Place on medium high heat, cover and cook for 10 minutes.
3. With a perforated spoon, remove the scum that rises to the surface.
4. Add the wine, cover again and cook for 10 minutes more at medium high heat.
5. Let it stand for 15 minutes.
6. Take a sieve lined with a cloth and strain to get a clear liquid.
SERVING
7. Use as a cooking ingredient.
Chef
