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Fish Fumet

5#                    Fishbones, chopped*

1 tsp                 vegetable oil

½#                   Onion, small dice

4oz                  Carrots, small dice

4oz                  Celery

1oz                  Mushroom trim

2oz                  Fennel trim small dice, optional

12oz                White wine, dry

1 ea                  Lemon

3 ½ qt              Water or fish stock

1 ea                  Sachet/bouquet garni

* A whole skate can be used in place of the fish bones if there is an outlet for the meat.

Procedure:

  1. Heat oil in a rondeau
  2. Sweat mirepoix, including mushrooms and fennel for 10 minutes
  3. Add bones and cook for 5 minute
  4. Add white wine and reduce all liquids by half
  5. Add the juice and micro-zest of the lemon (not the rind)
  6. Add  sachet and water/or stock
  7. Simmer gently for 30 minutes
  8. Strain
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