The most senior section position in a classical brigade style kitchen is the saucier. A Responsibility and skill that takes many years to perfect.. Stocks are the foundation of this craft and are a reflection of the skill and a concentration of the raw ingredients.
Or "Shit in = Shit out" As my old head chef so eloquently use to put it! I still remain true to his wisdom now. We only use the finest fresh white fish bones from turbot, sole and other non oily white fish simmered with a little white wine and a mirepoix of celery, leeks, onion and herbs to create a delicate stock to add depth of flavour to your favourite dishes. As in Professional kitchens our commitment extends to not seasoning our stocks, as we recognize the varying reduction levels our customers may require for their recipes. This ensures that our stocks, whether enriching a risotto or lending depth to sauces and reductions, maintain their purity and integrity, free from the risk of becoming overly salty.
| Frozen | 450ml | Serves 2-4 |
Ingredients: Fish bones (fish), celery, fennel seed, onion, leek, thyme, parsley, white wine (sulphites), lemon, garlic
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