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Ingredients Jump to Instructions ↓

  1. 3 Red peppers - sliced

  2. 1 cup 237ml Dry vermouth

  3. 1/2 lb 227g / 8oz Butter Salt - to taste Black pepper - to taste Fresh thyme - to taste Star anise - to taste

  4. 2 Bay leaves

  5. 5 lbs 2270g / 80oz Fish bones - washed & gilled

  6. 2 lbs 908g / 32oz Carrots - chopped (large)

  7. 1 Celery stalk - chopped

  8. 2 Leeks - chopped

  9. 2 Onions - chopped (medium)

  10. 1 cup 237ml White wine

Instructions Jump to Ingredients ↑

  1. Recipe Instructions STEP ONE: Prepare Fume-- Sweat fish bones for approximately 4 to 6 minutes. Then add all the vegetables (except the red peppers) and sweat. Cover with water and 1 cup white wine. Add a bay leaf, some thyme and black pepper to your taste. Simmer for 40 minutes and strain. STEP TWO: Prepare the Red Pepper Nage-- Sweat red peppers in pan on low heat. Add Dry Vermouth and reduce. Cover with herbs and 1 quart of fume. Simmer for 15 to 20 minutes. Blend with butter, then strain. Season to taste. Use to prepare "Ahi Tuna in Mustard Crust" recipe in this cookbook.

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