Fumet a French term referring to a concentrated reduction of the stock obtained when cooking fish or vegetables in a liquid, often wine. It occurs most often in the fish version, as fumet de poisson, an important ingredient in many of the sauces which accompany seafood in European cookery. It is only rarely applied to vegetables except in the case of mushrooms (fumet de champignons being common enough).
© the Estate of Alan Davidson 1999, 2006, 2014 © in the Editor’s contribution to the second and third editions, Oxford University Press 2006, 2014.