Gourmandise de mr le marquis: Friday...fishy time....

Gourmandise de mr le marquis: Friday...fishy time....:   Friday merits fish....Firstly because the choice is larger, secondly because the fish is fresher, thirdly because the prices are lower and...that said, you should try to buy your fish on the Thursday - the products are present on the slabs, there are fewer people who want the 'debris'.... This 'debris consists in general of the left overs, skin, bones and so on from filleted fish. It is becoming rarer and rarer, but you can still find it - if you ask. You are probably wondering what good it is - well it's to make a 'fish fumet' otherwise known as a fish stock  which is used to poach slowly your fish but in general is used to make the fish sauce to accompany the cooked fish, and beleive me - it makes a difference to the taste. It's also used to replace some of the water used in cooking a paella, or to reduce the amount of white wine used to cook fish and make sauces......try it.....you'll be amazed! Do not use oily fish debris, like tuna or salmon, white fish skins from sole or lemon sole, halibut are the best, if you can find them!
Just a suggestion - don't try to make a sauce from the liquid which comes out of steamed mussels - it's so salty your guests will never forgive you!
So - there you are, you know all about it, up to you to try now!
poissonspoissons (Photo credit: iwmpop)

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