A fish base can be used as the basic ingredient in all kinds of fish soups and sauces.
Here you find a very “easy-to-use� base that can be prepared hours or the day before use in the finished products. Both plaice or cod can be used in the fish base providing a unique flavour profile in the end product.
1,5 l water 60 g plaice paste or cod paste 80 g leek 75 g onion 65 g carrot 40 g parsnip
Process Add water and plaice paste to the pot. Cut vegetables into chunky pieces and add to the pot, simmer until 1/3 reduced (1 litre).
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How to use your ready-made fish base in sauces The two different sauces below can be served to any fish dish and will contribute to the overall eating experience.
Quick fish sauce:
60 ml white wine (1 glass) 100 ml fish base 20 g butter 50 g shallots Salt, pepper, sugar
Process Add butter into the pot and heat the shallots (they should not take colour). Add white wine and reduce a little. Add the fish base and let the sauce simmer for 5 minutes to reduce. Taste with salt, pepper and maybe a little sugar. The sauce base can be blended with butter and fresh herbs, for instance parsley.
Step 2 10 g of fresh parsley (you can use any herb you prefer). 90 grams of butter. 1 lemon. Pour the boiling sauce into a blender, add parsley and butter, blend for 2 minutes – you can pass it through a sieve but this is not necessary. Re-heat in a pot and the sauce is ready.
Creamy fish sauce with saffron
20 g butter 50 g shallots 30 ml white wine 250 ml fish base 100 ml full cream Saffron Salt, pepper
Process Add the butter to the pan, heat the shallots (they should not take color). Add the white wine and reduce a little. Add the fish base and the saffron, simmer for 1 minute. Add the cream and reduce. Taste with salt and pepper.
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