Ingredients Jump to Instructions ↓

  1. 1/2 salmon/sole

  2. 2 tb Butter

  3. 1/2 md Onion, sliced

  4. 1/2 md Carrot, sliced Bouquet Garni

  5. 1 1/2 c Wine, white

  6. 1 c Stock, chicken OR 1 c Water Bouquet Garni is a cheesecloth bag with parsley, bay leaf, oregano, thyme, and rosemary inside.

  7. 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,

Instructions Jump to Ingredients ↑

  1. Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA


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