The use of stock to create sauces: Part 2 Fumet

​Intro: Now that we have looked at the use of Demi-Glace and its usefulness in creating (mostly beef and chicken) sauces, it is time to focus on Fish Fumet, Demi's aquatic cousin.  

What is Fumet?
​

​Much like demi-glace, which is a veal stock boiled down to a thickened state, fumet is simply a white fish stock that is boiled down to a thickened state. The thickening of the stock occurs in the same manner that demi does: the gelatin located in the fish bones becomes thicker as the water boils out of the stock.
 
Besides the different kinds of bone used, there are two main differences between demi and fumet: fumet does not require that the bones be roasted before adding water to them, and fumet also takes a lot less time to make. (While veal stock can take up to 13 hours to make, fumet averages about 5 hours, from the making of the stock to reducing it down in volume).
 

Making Fumet in two steps:

1) Make white fish stock. Put the bones and mirepoix into a large pot and cover everything with cold water. Bring it to a boil, and simmer the stock for about four hours. Make sure to remove any scum that comes to the surface with a ladle when it comes to a boil.
 

Simmering White Fish Stock

​2) Reduce the fish stock to make fumet. Carefully strain the stock and then reduce it on a medium flame for about forty-five to fifty minutes. The stock should take on a darker and darker color as it reduces and become the color of caramel. 
The best way to see if you have reduced the fish stock for enough time is to check it after it has been refrigerated for a couple of hours. The stock should be gelatinous when cold and have the color and consistency of tan Jell-O.

Hot Fumet

Cold Fumet 

Fumet-thickened lemon butter sauce

Terms related to stock, demi and fumet:

​Mirepoix- Mix of celery, onions, and carrots added sauces and soups to give them a flavor boost. The mix is always removed from stock at the end of the cooking process and discarded.
Residue- Bits of protein left on the bottom of pots/pans.
Simmering- To cook gently beneath the boiling point.
Scum- Filmy impurities that come to the surface of stock and should be removed.
Stock- Bones and/or vegetables covered with water which are simmered for a varying degree of time. They are sometimes accompanied by herbs.

​The purpose of these blogs: The ultimate purpose of these blogs is to help you to successfully prepare French cuisine so that you can eventually plan and serve a multi course-meal.

Next week: Appetizers