Gastronomixs

Tuna bone stock

An unusual waste to taste component and a good way to use every single part of the animal.

Tuna bone stock

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Ingredients

2

kg

tuna bones

 

 

olive oil

100

g

leek (only the white part)

100

g

onion

100

g

celery

100

g

fennel

1

 

bay leaf

 

 

peppercorns

 

 

tarragon

1

l

white wine

2

l

water

 

 

salt

Preparation method

  • Gently fry the bouquet in the olive oil and deglaze with white wine.
  • Add the water, the bones and the bouquet garni.
  • Leave the stock to gently infuse for approx. 1 hour.
  • Pass the stock through a passing cloth (etamine).

Serving suggestions

  • As a basis for a jelly, paper or cracker.
  • As a basis for a soup, sauce or espuma.
  • As a basis for a fish fricassee.  

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