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Fish Sauce

2 Haddock carcasses
1 sm Halibut bone
1 Leek; cut into 1/2-inch pieces
1 Stalk celery; cut into 1/2-inch pieces
3 Sprigs parsley
6 Peppercorns
3 tb Grapeseed oil or olive oil
1 c White wine
Approximately 3 cups of water
1/3 c Heavy cream
8 tb Whole butter
Salt and pepper to taste
Spritz of lemon


In a large saucepan, place all the fish bones, leeks, celery, parsley and peppercorns. Sweat together in oil for three to four minutes. Deglaze with white wine. Add enough water just to cover bones, approximately three cups. Simmer for 1 to 1 1/2 hours, then strain. In a one quart saucepan, heat the stock and reduce to one cup of liquid. Add the heavy cream, and reduce by 1/3. Whisk in the butter. Season with salt and pepper to taste and a spritz of lemon.

Yield: 4 servings


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