What is the fish cartoon
The fish stock is a light cooking background, obtained by reducing the liquid used to make fish and / or crustaceans and / or molluscs.
The fish stock, as well as all the other cooking grounds, was created to use the processing offcuts of certain ingredients, and to minimize waste. Its main function is to flavor / flavor other recipes.
Etymolotgic outlines
The term "comics" comes from the French "fumet", or the perfume exhaled from the dishes being cooked or served on the table. The comic is in fact typically aromatic, since (as we will see later on) it also needs a browning and a nuance with the wine.
NB . Even the typical blaze of heat and steam induced by nuance may have contributed to the choice of the noun "fumet" or "comics".
Origins, Disambiguation and Uses
The fish comic is a characteristic kitchen base of the French school, even if identifying the origin of the recipe (or rather, of the technique) is not at all simple.
By definition, the fish stock is part of the cooking funds, but - as it does not include the thickening by means of starch, flour or roux (butter and flour) - it 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 clearly and clearly.
It should also be specified that, if necessary, even the fish stock can be subject to significant thickening. This happens frequently if you choose to turn it into an accompanying sauce to sauté a very delicate filling. For example: Sea Bass Candies Sauteed with Fish and Chives; or, Ravioli with Scampi Sauteed with Norman Butter and Crustacean Comic.
The applications of fish comics are many and quite heterogeneous. In Italy it is widely used in first courses, as a base for sauces, while in France it is frequently a base for second courses, other accompanying sauces, consomme, first courses in broth etc. For example: Fillet of Salmon Trout with Comics, Pink Garlic by Leutrec and Concassée with Tomato Fresc; Fish Sauce Dutch Sauce; Tomato and Basil Fish Comics; Mint Sauce and Fish Comics; Whiskey Shrimp and his Comics Reduced with Peppers etc.
Nutritional and Hygienic Characteristics
The fish stock is an almost calorie-free food.
The fat spots that are seen on the surface (called "eyes") are not significant, unless the liquid is used as a consommé. In this case, the energy supply of the dish depends above all on the dressing fat used for the sauce.
The fish tends to release a small amount of free fats, peptides and amino acids, but these are certainly not of great importance.
The fish comic contains a small portion of saline and vitamins, but all 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; it should be kept in mind that, in general, 100ml of comic strip bring about 15-30kcal (based on the level of concentration), provided essentially by fatty acids.
WARNING! As with broth and other cooking grounds, the recommendation is always that: it is possible to use processing scraps or less fresh ingredients (eg slightly “wrinkled”), but absolutely NOT deteriorated.
At one time there was a tendency to believe that heat destroyed everything; in reality, there are some micro-organisms or components of them (especially endotoxins) which boast such a thermal resistance that they remain unharmed (however long it may be) .
recipe
Establishing an indicative recipe for fish comics is far from simple; the variations are as many as the ingredients available but, in my opinion, what matters is above all the system; in fact, the fish stock is necessarily personalized and contextualised based on the recipe in which to use it.
Let's take some examples of ingredients for fish comics; since the procedure is (more or less) always the same, so we will quote it only once.
Ingredients 1st variant: Lisca and Testa di Pesce and / or Carapaci of Crustaceans, Garlic, Leek, Onion, Parsley Leaves, Black Pepper in Grains, Butter, Dry White Wine (1/3), Water (2/3).
Ingredients 2nd Variant: Lisca and Testa di Pesce and / or Carapaci of Crustaceans, Leek, Onion, Mushrooms, Thyme, Bay Leaves, Black Pepper in Grains, Butter, Dry White Wine (1/3), Water (2/3) .
Ingredients 3rd Variant: Lisca and Testa di Pesce and / or Carapaci of Crustaceans, Leek, Garlic, Onion, Celery, Carrots, Thyme, Laurel, 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.
- Fry lightly sauté all the vegetables.
- Add the bones and / or shells.
- Once the whole is golden and well dried, blend with the alcoholic beverage.
- Once the alcohol has evaporated and dried, add the already boiling water, black pepper and aromatic herbs.
- Allow to shrink to the desired amount / concentration and, if necessary, foam.
- Filter with a Chinese colander. Let it rest and possibly filter with a squeezing cloth.
- Store in the refrigerator for 1 or 2 days, or freeze.
Shrimp Bisque (Crustacean Comic)
X Problems with video playback? Reload from YouTube Go to Video Page Go to Video Recipes Section Watch the video on youtubePrecautions and warnings
Certain precautions or warnings are also essential.
First of all, it is strongly advised not to leave the gills attached to the fish's head; these, in addition to giving a rather strong odor, to be the first portion to deteriorate along with the intestine and therefore not to be a very hygienic part, tend to produce a lot of foam. The same applies to the kidneys (which appear as a burgundy-colored material attached longitudinally to the spine), the intraperitoneal organs (all) and the peritoneum (a thick brown-colored film that is attached to the inner walls of the belly).
Furthermore, it should be remembered that preserved crustaceans tend to develop a rather pungent smell of ammonia at an early stage, and that blue fish do not lend themselves particularly well to this recipe (anchovies, sardines, alacce, garfish, mackerel, lanzards, bonito, lobster, tuna, etc.) ) because of their very intense omega 3 flavor.
It should be remembered that aromatic vegetables such as garlic, leek and onion change noticeably in flavor if they are burned; therefore, we must be very careful. If the weather is low and a very high heat source is used, 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 the leaves of the celery and the parsley stems) 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, overall, they do not overpower the specific smell of fish.
