Name: Fish Essence
Yield: To make 1 litre (1¾ pt or 4½ U.S. cups)
Cuisine: France
Ingredients: 3 dl (½ pt or 1¼ U.S. cups) good quality white wine, pinch of salt.; 125 g (4½ oz) sliced onions; 50 g (2 oz) parsley stalks; 2 kg (4½ lb) head, bones and trimmings of sole or whiting; 100 g (3½ oz) butter; 1½ litres (2⅝ pt or 6½ U.S. cups) clear Fish Stock; 300 g (11 oz) mushroom trimmings; juice of 1 lemon

Preparation info

To make
1 litre

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Ingredients

Basic Ingredients

2 kg (4½ lb) head, bones and trimmings of sole or whiting

Method

Preparation

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