Kamis, 15 November 2012

fish stock recipe


ingredients :
50 g margarine or butter
200 g onions
2 kg white fish bones (preferably sole, whiting, or turbot)
Juice of ½ lemon
6 peppercorns                  
1 bay leaf
Parsley stalks
5 litres water

·         STEP
1.         Melt the margarine or butter in a thick-bottomed pan.
2.         Add the sliced onions, the well-washed fish bones and remainder of the ingredients except the water.
3.         Cover with greaseproof paper and a lid and sweat (cook gently without coloring) for 5 min. Add the water, bring to the boil, skim and simmer for 20 minutes the strain.

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