How To make Fish Fume Great Chefs
FISH FUME:
Fish bones (sole is best -- or use 1/2 salmon/sole) 2 tb Butter
1/2 md Onion, sliced
1/2 md Carrot, sliced
Bouquet Garni * 1 1/2 c Wine, white
1 c Stock, chicken OR
1 c Water
* Bouquet Garni is a cheesecloth bag with parsley, bay leaf, oregano, thyme, and rosemary inside.) Fish Fume: ========== Heat the butter in a saucepan. Add onion and carrot and cook briefly for about 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, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA
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The history of lakerda is very deep, but unfortunately, we cannot talk about that here because of the short time.
Lakerda is made from torik, big bonito which is “sarda sarda” in Latin and there are different criteria to choose the “right” fish to make Lakerda.
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We hope you have fun doing it yourself.
For details you can watch video ! We believe that the culinary culture enrinches our our relations. As we gather around the biggest table of the world, we will explore the counterparts of meze across different culinary cultures. To this end, we will also hold workshops with English-speaking guest chefs from all around the world. To learn more, follow Mezze Project and stay tuned. You can contact us and make a companion with us on this journey we have just started. Because meze culture is a culture that increases as it produces. Let's grow Mezze Project together ! To learn more, follow Mezze Project and stay tuned.
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