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Fish Fumet
Book Information
The Professional Chef (8th Edition)
Page: 353
Ingredients
Bay Leaf
Celery Root
Fish Bones
Onion or Leek
Parsley Stem
Parsnip
Peppercorns
Thyme
Vegetable Oil
White Wine
This recipe is used in the following recipes:
Boston Scrod with Cream, Capers, and Tomatoes
Cioppino
Poached Salmon with Dill Butter
Poached Sole Paupiettes Veronique
Poached Sole with Vegetable Julienne and Vin Blanc Sauce
Poached Trout Paupiettes with Saffron
Poached Trout Paupiettes with Vin Blanc Sauce
Seafood Poached in a Saffron Broth with Fennel
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