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Fumet de Poisson
Fish Fumet
Appears in
Published 2010
To make a fish fumet, it is preferable to use bones from white fish such as whiting, sole, or turbot, because of their natural gelatin. Using an oily fish such as salmon will result in a fumet with a distinct flavor of salmon, which is okay if you are preparing a salmon dish, but not okay for more delicate fish such as turbot.
The fish bones are first soaked in ice water (dégorger), changing the water several times during the soaking period in order to remove any blood from the bones and trimmings that might give the final product a bitter taste and cloudy appearance. After degorging, the bones are strained. An aromatic garnish of onion, celery, mushroom peelings, thyme, and bay leaf is gently cooked in butter to which the bones are added. White wine is added and reduced by half. Enough cold water is added to cover the bones and the fumet is then allowed to cook at a low simmer for 20 minutes; then it is strained through a fine sieve. When straining, the bones should never be pressed because this will give the fumet a cloudy result.