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9-1/4 oz. pike flesh, pounded
9-1/4 oz. grouper flesh, pounded
1 egg white
1 oz. leeks, julienne
1 oz. parsley stems
3 oz. dry white wine
5-1/2 cups fish bouillon
Place fish flesh, egg white, leeks, parsley and wine in stock pot; combine. Add bouillon. Heat to simmering; stir until raft begins to form, about 45 minutes. Remove from heat; let cool for 1 hour. Strain through cloth-lined sieve. Reserve warm. Adjust seasoning.
9-1/4 oz. grouper flesh, pounded
1 egg white
1 oz. leeks, julienne
1 oz. parsley stems
3 oz. dry white wine
5-1/2 cups fish bouillon
Place fish flesh, egg white, leeks, parsley and wine in stock pot; combine. Add bouillon. Heat to simmering; stir until raft begins to form, about 45 minutes. Remove from heat; let cool for 1 hour. Strain through cloth-lined sieve. Reserve warm. Adjust seasoning.
