fish fumet
a concentrated fish stock made with vegetables, spices, wine and fish bones including the head without the eyes. The fish bones and spices are added to blanched vegetables such as carrots, leeks, onions, lettuce and celery and, when the bones start to break down, wine is added and the mixture reduced. Water is added and the mixture cooked for 30-45 minutes and then strained before serving

Dictionary of ichthyology. 2009.

Look at other dictionaries:

  • fumet — noun A type of concentrated food stock that is added to sauces to enhance their flavour. Variations are fish fumet and mushroom fumet …   Wiktionary

  • fumet — [fyo͞o mā′] n. a rich, concentrated broth made from bones of fish, chicken, game birds, etc. boiled with wine, herbs, etc., used in sauces, for braising various foods, etc …   English World dictionary

  • fumet — a concentrated fish stock made with vegetables, spices, wine and fish bones including the head without the eyes. The fish bones and spices are added to blanched vegetables such as carrots, leeks, onions, lettuce and celery and, when the bones… …   Dictionary of ichthyology

  • fumet — noun Etymology: French, literally, pleasant aroma (of meat cooking), from Middle French, from fumer to give off smoke or steam, from Latin fumare, from fumus Date: 1906 a reduced and seasoned fish, meat, or vegetable stock …   New Collegiate Dictionary

  • fumet — /fyooh mit/, n. a stock made by simmering fish, chicken, game, etc., in water, wine, or in both, often boiled down to concentrate the flavor and used as a flavoring. Also, fumette /fyooh met /. [1715 25; < F: fumes, odor of wine or meat, deriv.… …   Universalium

  • fumet — [fju: mɛt] noun a concentrated stock, especially of game or fish. Origin C18 (in the sense game flavour ): from Fr., from fumer to smoke …   English new terms dictionary

  • fumet — /ˈfjumeɪ/ (say fyoohmay) noun a strong, well reduced stock made from fish or game. {French fumer smoke} …   Australian English dictionary

  • Stock (food) — For other uses, see Stock (disambiguation). Making stock in a pot on a stove top. Stock is a flavoured water preparation. It forms the basis of many dishes, particularly soups and sauces …   Wikipedia

  • Velouté sauce — A velouté sauce, along with Allemande, Béchamel, and Espagnole, is one of the original 4 mother sauces of French cuisine created by Antonin Carême in the 19th century. (French chef August Escoffier would later classify tomato, mayonnaise, and… …   Wikipedia

  • Adolphe Dugléré — (born Bordeaux, June 3, 1805 died Paris April 4, 1884) was a French chef and a pupil of Carême. Les Frères Provencaux Dugléré was a chef de cuisine to the Rothschild family until 1848,* [http://www.britannica.com/eb/topic 173179/Adolphe Duglere… …   Wikipedia

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