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Ingredients Jump to Instructions ↓

  1. 1 pound fish heads and carcasse

  2. 4 cups water

  3. 1 cup dry white wine

  4. 1 cup onion

  5. 1 tablespoon fresh tarragon

  6. 2 bay leaf

  7. 1 teaspoon dried thyme

  8. 1/2 teaspoon salt

  9. 6 peppercorns

  10. 2 unflavored gelatin

  11. 1/4 cup water

  12. 3 egg white

  13. 3 tablespoons distilled white vinegar

Instructions Jump to Ingredients ↑

  1. Preparation : combine fish parts and water in a saucepot, over a moderate flame add wine, onions, tarragon, bay, thyme, salt, and peppercorns bring to a boil and simmer for 2 minutes reduce heat to low and simmer for 30 minutes sprinkle gelatin over cold water set aside and allow to soften for 10 minutes combine egg whites and vinegar-beat until stiff add egg mixture and gelatin mixture to the fish stock bring just to a boil and simmer until clear strain through a cheesecloth-lined chinois use as desired

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