Fiskefumé

Name: Fiskefumé
Yield: 8 portion(s)
Ingredients: 1 tbsp Whole white pepper; 1 tbsp White wine vinegar; 1 Parsley root; 1 Leek; 1 Large onion; 1 bundle Thyme; 100 g Mushroom; 2.5 l Water; 2500 g Ben and the cut parts of the sole whiting turbot and Brill; 3.5 dl White wine; 8 Large parsley sprigs

Sauces

Cook time: 0 min.
Servings: 8 portion(s)

Ingredients for Fiskefumé

1	tbsp	Whole white pepper
1	tbsp	White wine vinegar
1		Parsley root
1		Leek
1		Large onion
1	bundle	Thyme
100	g	Mushroom
2.5	l	Water
2500	g	Ben and the cut parts of the sole whiting turbot and Brill
3.5	dl	White wine
8		Large parsley sprigs

Instructions for Fiskefumé

To prepare the Fiskefumé recipe, please follow these instructions:

The herbs are cleansed, divided well and put together in a saucepan with fish meat and leg, pouring water, wine and wine grains and boil it all. Foam carefully and boil for low heat for 30 minutes. Fumé is sifted for all impurities and boiled down until there are approx. 2 ltr fumé back.

Fiskefumé

Ingredients for Fiskefumé

Instructions for Fiskefumé

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