Fish fumet
Instructions
Put all ingredients (except black pepper) in a pot; put on the heat and bring to a brisk boil.
Skim very accurately, lower the heat and simmer for 20 minutes.
Add the peppercorns and simmer at moderate heat, for another 20 minutes.
Filtered through a fine strainer, collecting the fumet in a container hermetically sealed glass.
Let it cool to room temperature and place it in the refrigerator until use.
This fish stock fish is very useful for simplifying the preparation of sauces that accompany the fish, and can also be used for cooking braised fish.
If you wish, you can add, to your taste, other herbs, such as thyme and Bay leaves.
Ingredients and dosing for 4 persons
- 500 g of heads, bones and scraps of fresh fish
- 25 g of onion thinly sliced
- 6 mushrooms (skin)
- Few drops of lemon juice
- 1 sprig of parsley
- 50 cl of water
- 1 glass dry white wine
- 10 grains of black pepper
- 1 tablespoon of salt