Fish Stock from Trout Frames
1.5 l from what's left after filleting
35 min
Once the trout is filleted, the bones, head and tail become the most useful thing in the freezer. Twenty-five minutes on a low simmer is all it takes — any longer and bitterness creeps in. Freeze it in 300–500 ml portions and soups, sauces and risotto all get easier.
What is in it
- Fish bones
- Onion
- Carrot
- Leek
- Bay leaf
- Allspice
- Salt
- Water
Exact amounts and step-by-step cooking come with the collection.
Recipe available in collections
Amounts and step-by-step cooking unlock after purchasing any of these collections.