Fish glaze is prepared in the same way as meat glaze except that fish stock is used instead of meat stock. Fish glaze has a strong fishy taste that it can impart to sauces if used in more than tiny amounts. It is better to substitute reduced mussel or clam cooking liquid or reduced court-bouillon. If concentrated fish stock is required, prepare a double fish stock by moistening fish or fish bones with a previously made fish stock.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.