Fish fume - great chefs

1 pint

Ingredients

Quantity Ingredient
Fish bones (sole is best or use 1/2 salmon/sole)
2 tablespoons Butter
½ medium Onion, sliced
½ medium Carrot, sliced
Bouquet Garni *
1½ cup Wine, white
1 cup Stock, chicken OR
1 cup Water

Directions

FISH FUME

* 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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