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The ultimate fish sauce

With this technique you'll create an intensely flavoured fish sauce in no time at all. The ingredients have the time to infuse without the sauce becoming sour. This sauce can be used as a basis for many different types of fish sauces.

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Allergens and dietary requirements

  • Sulphite
  • Fish
  • Celery
  • Cow's milk
  • Lactose
  • Pescetarian

Ingredients

1
kg
flat fish fish bones
500
ml
white wine
50
g
onion, cut
50
g
leek, cut in brunoise
50
g
celery, cut in brunoise
4
sprigs
thyme
1
leaf
bay leaf
1
l
single cream
salt and pepper

Scale recipe

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