Title: Fish Fume - Great Chefs
Categories: Basics, Stocks, Masterchefs, Frisco, Tmr
Servings: 1 pint
----- Fish Fume ======================================
Fish bones (sole is best or use one-half salmon)
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:
==========
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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