Gastronomixs

Roasted fish bone jus with vin jaune

An unusual way to prepare fish fond. Roasting the fish bones adds a whole new spectrum to the sauces that you can prepare with it. This is a perfect example of employing the Maillard reaction.

Creation of Benoit Dewitte, Benoit & Bernard Dewitte*, Kruisem, Belgium.

Makes approximately 1.5 litres.

Roasted fish bone jus with vin jauneEnlarge

Ingredients

2

kg

fish bones

200

g

butter

2

cloves

garlic, crushed

200

g

onion, chopped into pieces

200

g

white miso

200

ml

vin jaune 

5

litres

fish fumet

100

g

celery, chopped into pieces

3

whole

star anise

100

g

mushrooms, chopped into pieces

20

g

thyme

1

litre

sunflower oil

10

cloves

garlic

200

ml

olive oil

100

ml

thyme vinegar

As needed:

 

xanthan gum

Preparation method

Serving suggestions

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