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.)

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

This recipe currently has 0 comments. Add your own comment in the right hand menu.