Heston Blumenthal / In search of perfection / fish sauce 4 servings Preparation time: 30 minutes Cooking time 30 minutes Ingredients * * For stock 100g / 3 ½ oz grape or peanut oil * 200g/7oz onion, thinly sliced * 150g/5oz mushrooms, cleaned, thinly sliced * 100 g / 3 ½ oz leeks, white parts and light green only, thinly sliced * 100 g / 3 ½ oz fennel, thinly sliced 250g/9oz carrots * , cut into thin slices * 1 x 175g / 6 oz piece of meat haddock queue * 1kg / 2 pounds cleaned and sliced ¼ head bones of haddock, or other* White fish 50 g / 1 ¾ oz wormwood liqueur * 100g / 3 ½ oz dry white wine * 4 * 6 garlic cloves whole allspice * 1 star anise 1 tablespoon coriander seeds * 2 teaspoons konbu (edible seaweed - available in Japanese shops) * ¼ bunch fresh parsley * 16 * For strong shrimp stock, preferably live or frozen whole lobsters in better quality * 25g/1oz grapes or peanut oil * 100g / 3 ½ oz leeks, chopped thinly sliced * 100 g / 3 ½ oz carrot, cut into thin slices * 100 g / 3 ½ oz onion, thinly sliced *25g/1oz garlic, thinly sliced 50g/2oz wormwood liqueur * * 100 g / 3 ½ oz dry white wine * 1 For method of storage reserved for the cast bearings, the oil in a small (8 liters) pressure cooker and place to medium heat. Add 2 Add the onion, mushrooms, leeks, fennel and carrots and mix about 10-15 minutes, until tender, occasionally. Meanwhile, place the haddock flesh in a blender and blend to a paste large. 3 When the vegetables are soft and transparent but not browned, add the fish headand ...
Keywords: Heston, Blumenthal/, In, Search, of, Perfection, /Fish, stock, The, Fat, Duck, molecular, gastronomy, Michelin-starred, Kitchen, Chemistry, modern, cooking, Gordon, Ramsay, Jamie, Oliver, Nigella, Lawson, London, England, Ching, He, Huang
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