Рецепт Fish Stock
by Global Cookbook

Avg. 0/5 0 голосов


	Порций: 1

Ингредиенты

1 kg fish bones and heads (eg sole turbot whiting conger eel or possibly any whitefleshed fish)
50 gm onions white part of 1 leek
50 gm mushrooms
50 gm butter

Remove the gills from the fish heads.
Soak the bones and heads in cool water for 3 to 4 hrs.
Roughly chop the fish bones and heads.
Wash and chop the vegetables and sweat them in the butter.
Then add in the minced bones and heads and simmer for a few min.
Pour in the white wine.
Increase the heat and reduce the liquid by half then cover the contents of the pan with water.
Bring the mix to the bod skiming the surface frequently.
After 5 min cooking time add in the bouquet gami and simmer uncovered for 25 min.
Carefully strain the stock into a bowl through a muslinlined sieve.
Leave to cold then store in the refrigerator.
Tle stock will keep for 1 week in the refrigerator and for several weeks in the freezer.
to make fish aspic:If the stock is very clear the addition of a few leaves of gelatine will produce a fish aspic. A few slices of lemon squeezed into the aspic will give it a slightly sharp flavour.
to make a fish demi glace:Simmer the stock gently skinuiiing the surface frequently till it has reduced by twothirds. Use the demiglace to enrich and add in body to certain fish sauces.