| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Dujour10 |
4 |
servings |
INGREDIENTS
| 2 |
|
Haddock carcasses |
| 1 |
sm |
Halibut bone |
| 1 |
|
Leek; cut into 1/2-inch |
|
|
; pieces |
| 1 |
|
Stalk celery; cut into 1/2-inch |
|
|
; pieces |
| 3 |
|
Sprigs parsley |
| 6 |
|
Peppercorns |
| 3 |
tb |
Grapeseed oil or olive oil |
| 1 |
c |
White wine |
|
|
Approximately 3 cups of water |
| 1/3 |
c |
Heavy cream |
| 8 |
tb |
Whole butter |
|
|
Salt and pepper to taste |
|
|
Spritz of lemon |
INSTRUCTIONS
In a large saucepan, place all the fish bones, leeks, celery, parsley and
peppercorns. Sweat together in oil for three to four minutes. Deglaze with
white wine. Add enough water just to cover bones, approximately three cups.
Simmer for 1 to 1 1/2 hours, then strain. In a one quart saucepan, heat the
stock and reduce to one cup of liquid. Add the heavy cream, and reduce by
1/3. Whisk in the butter. Season with salt and pepper to taste and a spritz
of lemon.
Yield: 4 servings
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