๐จโ๐ณ Method
-
1
Slice the celery into half-moons.
-
2
Chop the onions and shallots coarsely.
-
3
Melt the butter in a large pan and gently sweat the onion, shallots, celery, parsley stems, thyme, and bay leaf for 3 minutes without browning.
-
4
Add the fish bones together with the crushed peppercorns and let cook for 3 minutes.
-
5
While stirring, add the white wine and water.
-
6
Bring to a boil and skim.
-
7
Let the fish fumet simmer gently for a maximum of 20 minutes on low heat.
-
8
Strain the contents of the pan through a pointed sieve and let cool.
๐ค Ask the Cooking Assistant about this recipe
Ask a question about this recipe, or request an adjustment (e.g. "make this halal" or "replace flour with a gluten-free alternative").
