Riblji bujon kao u restoranu | Restaurant-Style Fish Stock | Рыбный бульон как в ресторане

🐟 In this video I show you how to prepare classic fish stock (French fumet de poisson) according to the rules of professional cuisine. You will learn which parts of the fish should be used, why only fish bones without heads and gills are used, how to prepare mirepoix from vegetables and how to get a clear, aromatic and rich fish stock. You can use the finished stock for fish soups, sauces, risottos, sea fish and seafood dishes. You can also boil it to a concentrate, freeze it and use it later instead of store-bought bouillon cubes. Enjoy and see you in the next episode of the channel "Something is Coming"! 📌 Ingredients (for approximately 2 l of fish broth): 5 kg of white fish bones (without heads, gills and roe), 3 medium heads of onion, 3 leeks, 3 stalks of celery, 1 head of fennel, 400 ml of dry white wine, 12 stalks of parsley, 1 bay leaf, 3 sprigs of thyme, 10 grains of white pepper, 1 sliced ​​lemon into thin slices, water as needed. 🐟 In this video, I show you how to prepare a classic fish stock (fumet de poisson) following professional culinary techniques. You will learn which parts of the fish to use, why only fish bones without heads and gills are used, how to prepare a vegetable mirepoix, and how to obtain a clear, aromatic, and flavorful fish stock. The finished stock can be used for fish soups, sauces, risottos, and dishes made with sea fish and seafood. You can also reduce it into a concentrate, freeze it, and use it later instead of store-bought stock cubes. Enjoy, and see you in the next episode of the "Something Is Cooking" channel! 📌 Ingredients (for approximately 2 liters of fish stock): 5 kg white fish bones (without heads, gills, or roe), 3 medium onions, 3 leeks, 3 celery stalks, 1 fennel bulb, 400 ml dry white wine, 12 parsley stalks, 1 bay leaf, 3 sprigs of thyme, 10 white peppercorns, 1 thinly sliced ​​lemon, water as needed. 🐟 In this video I will show you how to prepare a classic fish broth (fumet de poisson) according to the rules of a professional kitchen. Вы узнаете, какие части рыбы селдует использовать, почему для бульона берут только рыбные кости без головые и граб, как готовится овочный мирпуа и как плачить праздный, рароматный и насыщенный рыбный бульной. Ready broth can be used for fish soups, sauces, risotto, and seafood and seafood dishes. Его можно уварить до конценрата, заморозить и использовать позже вместо покупных бульонных кубиков. Приятного аппетита и до встречи в следующем выпуске канала «Что-то готовится»! 📌 Ingredients (approximately for 2 l of fish broth): 5 kg of boneless white fish (without heads, gills and roe), 3 medium onions, 3 leeks, 3 stalks of celery, 1 head of fennel, 400 ml of dry white wine, 12 stalks of parsley, 1 bay leaf, 3 sprigs of thyme, 10 peas of white pepper, 1 lemon, cut into thin slices, water as needed.