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Credit: Paul Sottile, dean of academic affairs, The Chef’s Academy at Harrison College, Morrisville, North Carolina
Sizzle, Winter 2014
½ oz. clarified butter
½ oz. carrots, onions and celery, diced small
½ oz. flour
5 oz. fish stock
½ bay leaf
2 sprigs thyme
2-3 whole peppercorns
2-3 parsley stems
Salt to taste
In small saucepan, heat clarified butter over low heat. Add carrots, onion and celery; sweat. Do not brown the vegetables. Add flour; stir to incorporate. Cook for a few minutes until roux is blond. While stirring, slowly add cool fish stock; bring to a boil; reduce to a simmer. Add bay leaf, thyme, peppercorns and parsley. Continue to simmer until reduces by 1 ounce. Skim off and discard any skin that forms on top. If additional stock is needed, adjust. Season with salt and pepper; strain through mesh strainer.
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