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Fish jus

A fish jus that packs the same punch as a beef jus. For this preparation it is essential that the bones and the cut-offs are not rinsed, so that the Maillard reaction can take place. It is also really important that the bones are fresh and dry.

Makes 1000ml

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Allergens and dietary requirements

  • Fish
  • Sulphite
  • Pescetarian

Ingredients

2
kg
sea bass bones and cut offs
6
onions
6
carrots
3
leeks
1
bulb
garlic
2
fennel bulbs
1
l
medium sherry
20
l
water
10
g
thyme
10
g
parsley
as needed
sunflower oil
as needed
salt and pepper

Scale recipe

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