Smoked Fish Sauce
This is a creamy and smoky sauce, based on fish bone stock.
Place the bones of <quantity>1</quantity> fish on a rack in a baking tray. Smoke it for 30m below <temperature>100<unit>°C</unit></temperature> until it smells and tastes smoky
Trim, peel and roughly chop <quantity>1</quantity> onion
Trim, peel and roughly chop <quantity>1</quantity> carrot
Peel and roughly chop <quantity>½</quantity> of a celeriac
Roughly chop <quantity>½</quantity> fennel bulb
Chop <quantity>1</quantity> 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 <quantity>¼<unit>cup</unit></quantity> of white wine
Add <quantity>1<unit>L</unit></quantity> of water and the smoked fish bones
Simmer for 6h until reduced to two thirds
Strain the fish stock and reduce it until <quantity>½</quantity>
Squeeze <quantity>2<unit>tbsp</unit></quantity> of lemon juice
Add <quantity>¼<unit>cup</unit></quantity> of butter to a pot. Cook it over medium heat until golden brown
Add <quantity>2<unit>cups</unit></quantity> of heavy cream and mix
Add <quantity>2<unit>tbsp</unit></quantity> of white wine to a heated saucepan
Add <quantity>1<unit>cup</unit></quantity> 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!
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