Fish fumet (6)

Braise in butter for a few seconds in a saucepan spices and bones and various fish cutouts, dilute with 1 litre of water and 8 cl white wine and 5 g of salt.

Start cooking over high heat, skim by keeping the slow boil and cook for about 30 minutes.

pour the peppercorns and after five minutes sifting through the end.

Using in place of bones the shells of crustaceans (armor) you get a great comic book (Coulis) crustaceans from mild flavor but decided good base for sauces.

In this case the carcasses are chopped, toasted in the oven and then made to sweat along with vegetables, fiammeggiate with Madeira and Cognac, then washed down with white wine, and when this is covered with the liquid evaporated by cooking (boiling water).

The procedure is then equal to the fish fumet.

Are not shown in the preparation of delicate flavour fish (sea bass, sea bream, Vulpine .

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) and freshwater fish.