Fumet ( Fish stock ) Recipe

 

 

 

Fumet is the fish stock which is made up of fish bones. Fumet is the french name. It is basically used in fish food. Its enhance the taste of the food. Its the flavorful liquid which enhances the flavour of the food.                                              

Why Fumet is NECESSARY?

 The Fumet or the fish stock enhance the flavour and aroma of the food. Good fish stock is made with food fish bones. The Fumet is a flavor full liquid.

 What type of fish bones used in Fumet? 

In Fumet, we use only flatfishes like flounder and sole it is cooked briefly in 20 min., it contains a wine also.

History of Fumet?

It is borrowed from french. The pleasant odour of fish and wines and an aromatic stock to add flavour to fish dishes.

·      Dynam-victor Fumet (1867-1949) the organist the composer.

·      Raphael Fumet (1898-1979) the organist and the composer.                                

Ingredients:- 

S.No.	Ingredients	Quantity required	Remarks
1.	Fish Bones	5 kg
2.	Butter	100 g
3.	White mirepoix	500 g	Onion, Carrot, Celery.
4.	White Wine	1 litre
5.	Sachet d' epices	1 no.	Bay leaf, Peppercorn, Parsley, Garlic.
6.	Yields	4 litres

Method of cooking:-

1.                  Clean and wash the fish bones to remove any dirt.

2.                  Cut the bones into smaller pieces and Sauté with mirepoix.

3.                  Add wine and cook for two minutes.

4.                  Add cold water and sachet of spices and let the stock simmer for 20 min.

5.                  Remove from the fire and strain. Discard the mirepoix and bones and cold immediately for further usage.

Remarks:-

 ·         Use fish bones to extract the flavour.
·         White mirepoix:- onion, carrot and celery finely chopped.
·         White wine is for the flavour and the aromatic fragrance.
·         Sachet d' epices is a French word which means sachet of spices.
·         In sachet of spices:- bay leaf, whole black peppercorn, parsley and garlic tie in a muslin cloth to extract the flavour of spices in the liquid.
·         When you put all the ingredients in the boiling water don't stir the stock.
·         And remove the dirt from the stock.
·         And make sure that your stock is not cloudy/foggy. If they are cloudy in nature they are not made it properly and you do not remove the dirt from the stock and you stir the stock.
·         When your stock is completely done strain your stock.
·         Always clean rap your stock

·         Storage:- Store in the refrigerator the age limit of Fumet is 5 to 6 days.