Title: Fish Fume - Great Chefs
Categories: Info Soup American Fish Salmon
Yield: 1 Pint

FISH FUME
		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

* 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

previous

next