How to make a Fish Stock 1
Salmon head 1 onion 1 carrot 1 celery stick 2 bay leaves 12 peppercorns 200 ml of dry white wine (optional) 1.5 l of water Cut the vegetables into even pieces and place in a
large saucepan with the fish head. Add the peppercorns, bay leaves, wine and water to the
pan. Bring to the boil. Simmer fish stock for 20 minutes
only; longer cooking will make the stock bitter. During the simmering, skim off the scum as it rises to
the surface of the liquid. Strain the stock over a bowl. Press the solid with a
spoon to extract all the liquid before setting aside to cool. Note: While you can use quite a variety of fish in this
stock recipe, strong flavoured oily fish such as mackerel should be avoided. Preperation time: 30 min Recipe By Tatiana, Flavoursome Delights**21/12/12
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