Fish glace
Ingredients
Ingredients to make the fish fumet
- 3 lbs fish bones and or fish head use white fish only
- 1 medium brown onion
- 1 leek
- 1 medium fennel
- 2 stems celery or some celeriac
- 1/3 bunch thyme
- 1/3 bunch tarragon
- 2 bay leaves
- 1/2 tsp sea salt
- 1/2 tsp white pepper
- 1 tbsp olive oil
- 3 quart (2.8 L) water
- 1/2 pint (0.23 L) white wine
Ingredients for the fish glace
- the filtered fish fumet from above
- sea salt
- 1 tbsp sherry vinegar
Instructions
Making the fish fumet
- cut the vegetables in thin slices
- Add to a large enough pan the olive oil and bring to low heat
- Add the sliced vegetables
- On top add the fish bones and or heads
- Let slowly come to temperature
- When the fish starts to become white, add all the white wine, the salt, pepper and other herbs
- Then add the water and let come to a slow simmer. Do not rush
- When the mixture had simmered for 20 minutes, let it cool down with the lid closed
- When the mixture has cooled down enough, filter the liquid from the solids.
- Reserve this fumet for the next step
Making the fish glace
- Bring the filtered fumet in a large enough skillet.
- Bring the mixture to a slow simmer.
- Add some of the sherry vinegar, but do it drop wise and not all at the same time.
- Allow enough time for the acetic acid to boil off, before adding more sherry vinegar. Time the last addition 15 or more minutes before the concentration process is done, such as to prevent a too acid taste
- Taste the sauce while concentrating. Just before finish add salt to desired taste.
- You can thicken the sauce at the end with some (tapioca) starch, mixed in water.
- Let it cool down. The glace is very suitable for freezing.
Notes
Method: simmering
Food allergy & intolerance information: none