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Fish stock and fish sauce
1. A self-made stock for sauces or e.g. for seafood risotto
2. Refine instant broth perfectly to make a sauce
Preparation : –
Cooking time :Recipe 1: about 30-35 minutes; Recipe 2: about 15 minutes
Other time factors: –
ingredients(see the respective recipe)
Required utensils: Fine sieve for the fish stock (recipe 1), hand blender for both recipes
The following two recipes for fish stock or Fish sauce. In many recipes - like meat broths - leeks and carrots are also cooked. But carrots are sweet and that really doesn't fit the character of a fish fund at all, so let us go and get it for a full, unadulterated fish taste.
The firstA real, classic fish fond is easy and quick to make when you have fish bones, i.e. when you buy fish as a whole and then, for example, remove the fillets yourselfor get filleted by the fishmonger. In the latter case, ask the dealer to pack the bones for you (after all, you paid you for it, because the fish weighs BEFORE filleting!)
Buy ready-made fillets from the fishmonger, ask him about the bones and heads for a stock. As a rule, you will be happy to do so and of course free of charge.
You can then use a homemade fish stock as a basis for making sauces (e.g. simply dissolve a little saffron in it, bind with butter and add a dash of cream, and a wonderful sauce is ready) or simply increase its aroma by reducing it and use it pure over fish dishes or give their side dishes.
The second recipe can be used if you don't have bones and heads in stock. Instead, you take instant broth (e.g. Maggi) and refine it with this uncomplicated recipe.
Since ready-made broths already contain salt, you CANNOT reduce it, because then the sauce would be much too salty afterwards.
RECIPE 1: classic fish stock
1 kg of fish bones and heads
100 ml dry white wine or Noilly Prat
1 liter of water
some black pepper grains
1 spice bundle made from dried thyme and bay leaf
1 small tablespoon of butter
Briefly rinse bones and heads under cold water to remove any blood residue (which would make the sauce gray and cloudy) and gently sweat with the butter in a saucepan for 2 minutes without the fish parts taking on color. (For larger fish you can cut the bones once or twice so that they fit more easily in the pot)
Peel the onion and shallot and cut into rings and add to the saucepan with the peppercorns and the spice bunch and let everything sweat together for another 2 - 3 minutes
Pour in the wine or Noilly Prat and simmer for 1 minute
Pour in water, put the lid on and let it simmer gently for 10 minutes; it shouldn't boil bubbly.
Remove from the heat and let stand covered for another 15 minutes.
Pour through a sieve into a small pot and reduce the stock by half or 1/3. It should have a distinctive fish aroma without being uncomfortably intrusive: the more you reduce it, the stronger the fish aroma becomes
Pour into a screw-top jar or a Tupperware jar and, after cooling, close and place in the refrigerator. It lasts there for 4 to 5 days; or - for larger quantities, possibly in portions - freeze.
Then, if you want to use the stock, you can scrape off the layer of fat that has formed on the surface before heating it.
Warm up and only now season with salt.
Depending on the intended use, you can then thicken the stock with 1 teaspoon of flour butter or, if necessary, with a teaspoon of sauce thickener (Mondamin) stirred in cold water: Do not add flour butter or sauce thickener all at once, but first half of it, then boil it and check the consistency and then add something again if necessary until the consistency is how you want it to be
Recipe 2: fish sauce with ready-made broth
3 shallots or 1 large onion
2 - 3 sprigs of fresh thyme
1 small, dried bay leaf
50 ml dry white wine
200 ml instant fish stock
50 g butter
1 level teaspoon paprika powder
Butter for sweating onions
Peel and finely dice the onion or shallots.
Sweat gently together with thyme and bay leaf. As soon as the onions are translucent, pour in the wine and simmer for 1 minute so that the alcohol evaporates
Pour in the fish stock and simmer for 10 minutes without the lid
Fish out the thyme sprigs and bay leaf (keep the onion cubes in there) and melt the butter cut into cubes, stirring constantly
Just before serving, add the paprika powder and thoroughly puree the sauce with a hand blender and beat until frothy.
If the sauce is too runny, thicken it as described above for the fish stock
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