8 Fish Essence

Preparation info
  • To make

    1 litre

    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

  • About


Basic Ingredients

  • 2 kg ( lb) head, bones and trimmings of sole or whiting



Melt the butter, add the onions, mushroom trimmings and parsley stalks and cook without colouring. Add the fish, cover and allow to stew for 15 minutes, turning the ingredients occasionally. Add the wine and reduce it by half then add the Fish Stock, lemon juice