Essence de Poisson (Fish Essence — for 1 litre)

Ingredients

• 2 kilos heads
• 125 grammes onions
• 300 grammes mushroom peelings
• 50 grammes parsley stalks
• the juice of 1 lemon
• 1 litre and a half very clear Fumet de Poisson (fish stock)
• 3 decilitres excellent white wine
• 100 grammes butter
• 2 grammes salt

Instructions

1. Sweat the onions, parsley stalks and mushroom peelings in the 100 grammes of butter, without colouring.
2. Add the bones and trimmings; stew covered for a quarter of an hour, stirring often.
3. Moisten with the white wine and reduce by half.
4. Complete with the fumet, the lemon juice and the 2 grammes of salt.
5. Bring up and cook very gently for a quarter of an hour.
6. Pass through the cloth.