Tomato and Basil Fish Fumet
Steamed fillets of fish with delicate flesh, like red mullet, John Dory or sea bream are delicious served in a deep plate, bathed with a ladle of this fumet.
Overview
A crystal-clear, jewel-coloured consommé featuring ripe tomato and fragrant basil. This elegant, clarified fish broth brings clean, bright flavours and sophisticated simplicity to delicate white fish.
Ingredients
Base
- 600 ml Fish stock
Clarification
- 500 grams very ripe tomatoes (chopped)
- 1 red pepper (cored, de-seeded and finely chopped)
- 50 grams basil leaves (coarsely chopped)
- 4 egg whites
- 8 peppercorns (crushed)
- salt
- pepper
Method
Stage 1 - Prepare clarification mixture
- Mix the clarification ingredients together thoroughly in a bowl.
Stage 2 - Clarify fumet
- Pour the fish stock into a saucepan and add the clarification mixture.
- Bring to the boil over a medium heat, stirring with a wooden spoon.
- As soon as the liquid boils, reduce the heat and simmer very gently for 20 minutes.
Stage 3 - Strain & serve
- Pass the clarified fumet through a fine meshed conical sieve, season with salt and pepper to taste and serve.
Notes
- Clarification: This technique removes impurities, creating crystal-clear consommé with pure flavour; don't skip steps.
- Gentle simmering: Boiling vigorously will cloud the fumet; maintain a bare simmer throughout.
- Egg white raft: The white and vegetable mixture forms a natural filter; ladle gently to avoid disturbing.
Serving
Serve in heated shallow bowls with delicate-fleshed white fish fillets (red mullet, John Dory, sea bream) poached or steamed in the fumet itself.
Storage
- Keeps refrigerated for 2-3 days in an airtight container.
- Freezes well for up to 1 month.
- Best served hot, immediately after straining.
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