- 3kg ANY AVAILABLE FISH BONES - WELL CLEANED, CUT AND WASHED
- 4 Litres FISH STOCK - DILUTED FISH PASTE STOCK/CONVENIENCE
- WINE REDUCTION
- 1 Litre container ( 600g) SHALLOTS - FINELY SLICED
- 4 tablespoons WHITE PEPPER CORNS - CRACKED
- 4 tablespoons FENNEL SEEDS
- 4 x STAR ANISE
- 1 bottle NOILLY PRATT
- 1 bottle WHITE WINE
- TO FINISH
- 2 Litres DOUBLE CREAM
- 3-4 tablespoons LEMON JUICE
- 1 bunch TARRAGON - BRUISED
- 1/2 bunch THYME - BRUISED
- 1/2 bunch PARSLEY STALKS
- ANY CHERVIL STALKS
- SEA SALT AND MILLED PEPPER TO TASTE
Creme Albufeira/Fish Veloute
Ricardo Soares
19th January 2011
Creme Albufeira/Fish Veloute
METHOD / TRAINING
PLACE THE WASHED FISH BONES AND4 LITRES DILUTED FISH STOCK PASTE INT...
Ingredients
Method
PLACE THE WASHED FISH BONES AND4 LITRES DILUTED FISH STOCK PASTE INTO A SAUCEPAN AND BRING TO A GENTLE SIMMER. SKIM OFF ANY IMPURITIES AND SIMMER GENTLY FOR 35 MINUTES ONLY.
AS THE STOCK COOKS, PLACE ALL THE WINE REDUCTION INGREDIENTS INTO A DIFFERENT SAUCEPAN AND BOIL DOWN BY 80%.
WHEN REDUCED, CAREFULLY STRAIN THE COOKED FISH STOCK INTO THE WINE REDUCTION AND BRING TO A GENTLE SIMMER.
COOK GENTLTY UNTIL A CONSISTENCY OF A THIN CREAM SAUCE IS REACHED
REMOVE SAUCE FROM STOVE, ADD THE BRUISED HERBS, LEMON JUICE AND SEASON TO TASTE, COVER WITH
CLING FILM AND LEAVE TO INFUSE AWAY FROM THE STOVE ( LIKE MAKING TEA) FOR 40 MINUTES.
STRAIN SAUCE THROUGH A FINE SIEVE INTO A CLEAN CONTAINER,STIR IN THE DOUBLE CREAM.
BLAST CHILL/COOL. DATE/LABEL AND REFRIGERATE FOR UP TO 5 DAYS.
REHEAT TO ORDER.
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