Fish glaze

[Franci]

Do you make one? I think it's very handy to keep. I usually make mine simply reducing to a glaze my fish stock. For me, saute' fish bonese, leeks, onions, celery, parsley stems, bay leaves. Fennel it's too strong and the glaze is less versatile.

How do you make yours?

Edited February 22, 2014 by Franci (log)

[gfweb]

I make a "fish" stock with shrimp shells, onion and celery. It reduces beautifully. A bit more flavorful than a fish stock, perhaps too strong for a mild fish

[Franci]

One time, I reduced a stock made also with shrimps heads, it came out of a horrible dark color.

Also, anybody uses fish glazes to make dressings? I remember I had a red mullet crudo with a lemon fish glaze that was great.

Edited February 22, 2014 by Franci (log)

[gfweb]

It is darker.

Edited February 22, 2014 by gfweb (log)