What is the fish cartoon
The fish stock is a clear cooking base, obtained by reducing the liquid from the processing of fish and / or crustaceans and / or molluscs.
The fish stock, like all the other cooking stocks, was created to use the processing cuttings of certain ingredients, and to reduce waste to a minimum. Its main function is to flavor / flavor other recipes.
Etymolotgic hints
The term "cartoon" derives from the French "fumet", that is the perfume exhaled by the dishes being cooked or served on the table. The comic is in fact typically aromatic, since (as we will see later) it also needs a browning and a nuance with the wine.
NB. The typical blaze of heat and steam induced by the nuance may also have contributed to the choice of the noun "fumet" or "comic".
Origins, Disambiguation and Uses
The fish stock is a characteristic basis of the French school, even if identifying the origin of the recipe (or rather, of the technique) is not at all easy.
By definition, the fish stock is part of the cooking stocks, but - as it does not require thickening by means of starches, flours or roux (butter and flour) - has a consistency more like a full-bodied broth. In fact, the fish stock is "restricted" but not "tied", an essential characteristic that distinguishes it in a clear and well-defined way.
It should then be specified that, if necessary, the fish stock can also be subject to significant thickening. This happens frequently if you choose to turn it into an accompanying sauce to skip a pasta with a very delicate filling. For example: Sautéed Sea Bass Candies with Fish and Chives Comic; or, Sauteed Shrimp Ravioli with Norman Butter and Crustacean Comic.
The applications of the fish cartoon are many and rather heterogeneous. In Italy it is widely used in first courses, as a base for sauces, while in France it is frequently used as a base for second courses, other accompanying sauces, consommé, first courses in broth, etc. For example: Fillet of Salmonated Trout in Comic Strip, Leutrec's Pink Garlic and Fresc Tomato Concassée; Hollandaise Sauce with Fish Comic; Fish Comic with Tomato and Basil; Mint Sauce and Fish Comic; Prawns in Whiskey and its Reduced Comic Strip with Peppers etc.
Nutritional and Hygienic Characteristics
The fish stock is a food that is almost calorie-free.
The stains of fat that are seen on the surface (called "eyes") are of little significance, unless the liquid is used as a consommé. In this case, the energy contribution of the dish depends above all on the seasoning fat used for the sauté.
Fish tends to release a small amount of fats, peptides and free amino acids, but these are certainly not of great importance.
The fish stock contains a small amount of salt and vitamins, but all the thermolabile molecules (including certain phenolic antioxidants in vegetables) do not resist heat treatment and tend to degrade.
The average portion of fish stock varies according to the specific recipe; keep in mind that, generally, 100ml of comic strips provide about 15-30kcal (depending on the level of concentration), essentially supplied by fatty acids.
ATTENTION! As with broth and other cooking stocks, the recommendation is always that: it is possible to use processing waste or less fresh ingredients (eg slightly "wrinkled"), but absolutely NOT deteriorated.
It used to be believed that heat destroyed everything; in reality, there are some microorganisms or components of them (especially endotoxins) that have a thermal resistance such as to remain unharmed to boiling (however long it may be).
Recipe
Establishing an indicative recipe for the fish stock is anything but simple; the variants are as many as the ingredients available but, in my opinion, what matters above all is the system; in fact, the fish stock must necessarily be customized and contextualized in according to the recipe in which to use it.
Let's make some examples of ingredients for the fish stock; since the procedure is (more or less) always the same, so we will mention it only once.
Ingredients 1st variant: Fish bone and head and / or shellfish shells, garlic, leek, onion, parsley leaves, black peppercorns, butter, dry white wine (1/3), water (2/3).
Ingredients 2nd variant: Fish bone and head and / or shellfish shells, leek, onion, champignons, thyme, bay leaf, black peppercorns, butter, dry white wine (1/3), water (2/3).
Ingredients 3° Variant: Fish bone and head and / or shellfish shells, leek, garlic, onion, celery, carrots, thyme, bay leaf, parsley, oregano and / or marjoram, black pepper in grains, extra virgin olive oil, brandy, cooking water of Clams and / or Mussels (2/3), Water (1/3).
Method:
- In a saucepan, melt and heat the butter or oil.
- Brown by gently frying all the vegetables.
- Add the bones and / or shells.
- Once everything is golden and dry, blend with the alcoholic drink.
- Once the alcohol has evaporated and everything dried, add the already boiling water, black pepper and aromatic herbs.
- Allow to shrink to the desired quantity / concentration and skim if necessary.
- Filter with a Chinese colander. Leave to rest and, if necessary, filter with a squeezing cloth.
- Refrigerate for 1 to 2 days, or freeze.
Shrimp Bisque (Shellfish Comic)
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Precautions and Warnings
Some precautions or warnings are also essential.
First of all, it is strongly advised not to leave the gills attached to the head of the fish; these, in addition to giving a rather strong odor, being the first portion to perish together with the intestine and therefore not being a very hygienic part, tend to produce a lot of foam. The same goes for the kidneys (which appear as a colored matter). bordeaux attached longitudinally to the spine), the intraperitoneal organs (all) and the peritoneum (thick brown film that is attached to the internal walls of the belly).
Furthermore, it should be remembered that preserved crustaceans tend to develop a rather pungent odor of ammonia early, and that blue fish do not particularly lend themselves to this recipe (anchovies, sardines, sardines, garfish, mackerel, lanzardi, bonito, alletterati, tuna etc. ) due to their very intense omega 3 flavor.
Remember that aromatic vegetables such as garlic, leek and onion change significantly in flavor if burned; therefore, you must be very careful. If time is short and you use a very high heat source, it is better to add a little cold water before frying; this will tend to maintain lower temperatures.
In case you want to use the scraps of other vegetables (peel and ends of carrots and celery), remember that these (as well as celery leaves and parsley stalks), tend to give a slightly bitter taste.
Last but not least, the recommendation that the overall quantity of aromatic herbs and spices must always be contained; therefore the number of ingredients used does not matter, what matters is that, on the whole, they do not overwhelm the specific scent of the fish.
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