Wayne Gisslen

Fish Fumet

Preparation info

  • 1 gal

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Butter the bottom of a heavy stockpot or saucepot. Place the mirepoix in bottom of pot and the bones over top of it. Cover bones loosely with a round of brown paper or parchment.

    FIGURE 8.6: Making fish fumet.

    (a) Sweat the