Friday, June 17, 2011

(MAJOR) HEAD TO TAIL EATING

THIS BEAUTY (THAT I KEPT) WILL BE TURNED INTO A FEW (TO SAY THE LEAST) TASTY MEALS. (THE BELLY SAUTEED WITH OLIVE OIL, TARRAGON AND A SQUEEZE OF LEMON WAS UNBELIEVABLY DELICIOUS.) THE HEAD WAS HUGE ON THIS FISH AND SEEMED THE PERFECT BODY PART TO TURN INTO STOCK. (IF I COULD FIT IT IN THE POT)

FISH STOCK: 

ONE GIANT STRIPER HEAD
ONION
SHALLOT
THYME
BAY LEAF
PEPPERCORN
PARSLEY
CARROT 
CELERY
(NOT SHOWN)
1/3 CUP WHITE WINE 
BUTTER
4 QUARTS WATER


FIRST THE VEG AND HERBS ARE SWEATED IN THE POT WITH THE BUTTER.
SECOND YOU ADD THE HEAD (OR WHAT EVER FISH PARTS YOU HAVE) ON TOP OF THE BED OF VEG AND HERBS. NEXT ADD THE WINE, THEN THE WATER. BRING THE WHOLE MESS TO A BOIL AND TURN DOWN TO A SIMMER FOR ABOUT 30 MIN (SKIMMING THE TOP WHEN NEEDED) 
AFTER THE 30 MIN STRAIN IT ALL THRU A FINE SEIVE AND STORE IN FRIDGE OR FREEZE.









1 comment:

GSV JR said...

Noggin makes good soup too. Cheeks, lips, and eyes. All you need's a little hot sauce.