Salmon Stock
Level
Time
SErves
Ingredients
Quantity Ingredients
| Quantity | Ingredient |
|---|---|
| Salmon Carcass (Remove the guts, gills and blood line from the carcass. Cut in to 6 inch pieces) | |
| Salt (Salmon Carcass) | |
| Water | |
| Salted Butter | |
| Olive Oil | |
| Large Leeks | |
| Large Carrots | |
| Large Onion | |
| Cloves garlic | |
| Whole Tomatoes | |
| Whole Peppercorn | |
| Bay Leaves |
Instructions
Step Description
| Step | Description |
|---|---|
| 1 | Remove the guts, gills, blood line and any other nasty bits. chop the salmon in to 6-8" pieces, and chop the head in half length wise. |
| 2 | Toss the Salmon pieces with salt and set aside. |
| 3 | Chop the Leeks, Carrots & Onions finer than a quarter inch. Heat butter and oil on low until melted and incorporated with the oil. Sweat the vegetables for 10 minutes with the lid on, stirring occasionally to prevent sticking. |
| 4 | Remove the salmon parts from the bowl and add to sweated vegetables. Replace lid and let sweat for 5 more minutes. |
| 5 | Add the gallon of water, bay leaves, tomatoes and peppers corns. Bring to a shallow simmer for 1 hour. |
| 6 | Remove heat and let stand for 30 minutes |
| 7 | Strain through fine mesh strainer and save. |
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