James Peterson

Classic Fish Gelée

Preparation info
  • Yield:

    4 quarts

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Ingredients

very fresh lean fish or fish trimmings (no skin) 3

Method

  1. Make sure the gills, skin, and all traces of blood have been removed from the fish. Combine the fish with the onion in a 10-quart (10 liter) stockpot. Cover with the cold fish stock