Smoked Fish Sauce
by
David Heimer
This is a creamy and smoky sauce, based on fish bone stock.
Fish bone stock has long been made as a way to extract flavor, and texture (gelatine!) from what would otherwise go to waste. It has been used in different cultures as the bases for soups and sauces or reduced into concentrate.
- Level
Advanced
- Cooking
7h+
- Overral
8h+
- Ready
Fish Bones
1Heavy Cream
2 cupsCeleriac
½Fennel Bulb
½Leek
1Carrot
1Onion
1Butter
¼ cupLemon Juice
2tbspVegetable Oil
2tbspWhite Wine
1 cupSalt
to tasteWater
1l
Equipment
Hand Blender
Smoker
Fish Bones
1Heavy Cream
2 cupsCeleriac
½Fennel Bulb
½Leek
1Carrot
1Onion
1Butter
¼ cupLemon Juice
2tbspVegetable Oil
2tbspWhite Wine
1 cupSalt
to tasteWater
1l
Equipment
Hand Blender
Smoker
Smoked Fish Sauce
David Heimer
Place the bones of 1 fish on a rack in a baking tray. Smoke it for 30m below 100°C until it smells and tastes smoky
Trim, peel and roughly chop 1 onion
Trim, peel and roughly chop 1 carrot
Peel and roughly chop ½ of a celeriac
Roughly chop ½ fennel bulb
Chop 1 leek
Drizzle vegetable oil in a stock pot. Add the onion and sweat it until translucent
Add the carrot
Add the remaining vegetables and mix
Let the vegetables roast
Add ¼cup of white wine
Add 1l of water and the smoked fish bones
Simmer for 6h until reduced to two thirds
Strain the fish stock and reduce it until ½
Squeeze 2tbsp of lemon juice
Add ¼cup of butter to a pot. Cook it over medium heat until golden brown
Add 2 cups of heavy cream and mix
Add 2tbsp of white wine to a heated saucepan
Add 1 cup of the reduced smoked fish stock and simmer
Pour the heavy cream mixture while mixing with a hand blender
Add the lemon juice and season with salt to taste. Continue mixing until it forms a foam. The fish sauce is ready
Enjoy it!