White fish stock
11 September 2006
Ingredients
(to make two litres)
2kg Dover sole bones, cleaned
2 onions, chopped
½ celery head, chopped
White of one leek, chopped
1 glass Noilly Prat
1 glass dry white wine
2 litres cold water
Bouquet garni of bay, thyme, white peppercorns
Parsley stalks
50g clarified butter
MethodSweat off the onion, leek and celery in butter. Add the wines and reduce by half. Then add the cold water and skim off the fat which rises to the surface. Add the fish bones, bring to boil then gently simmer for no more than 30 minutes. Add parsley stalks a few minutes before the end. Allow to stand for two hours, pass and chill.
