| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Basics, Stocks, Masterchefs, Frisco, Tmr |
1 |
Pint |
INGREDIENTS
|
|
Fish bones (sole is best or use 1/2 salmon/sole) |
| 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 |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”