Fish Stock Recipes

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Fumet de Poisson (Fish Stock Recipe) Recipe

Since I arrived at my parents' in Paris, I’ve been preparing Vietnamese dishes they haven’t had since they left Saigon in the mid ‘70s. In the Bay Area where I live, all kinds of ethnic ingredients are widely available, so I brought some and made the best bỏ nhúng dấm (Vietnamese-style beef fondue) and used the shells for this fumet.  

A fumet de poisson is a flavorful fish stock made with seafood remnants. I used écrevisse (small French lobster, similar to a crayfish) shells, empty clam shells and a whole fish. I also added a few whole chiles, carrots, leeks, celery leaves, garlic and tomatoes for extra natural sweetness. The fumet is incredibly versatile, and can be used in soups and sauces that accompany just about any seafood. I especially like to use this in my lobster bisque. Enjoy!


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Poached Salmon Mousseline Recipe

Poached Salmon Mousseline

12.21.09 by Jackie

Today I made a salmon mousse flavored with horseradish, lemon zest and herbs. Whisked egg whites provide structural integrity to the mousse, and cream gives it an airy, ethereal texture. I poached the salmon mousseline in individual molds to keep the salmon moist and tender.

This is a great main course for an elegant Christmas meal. Come back tomorrow to see how I would serve this dish!


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