Heston Blumenthal/ In Search of Perfection /Fish stock Video Clips.
Heston Blumenthal/In Search of Perfection/Fish stock Serves 4 Preparation time 30 minutes Cooking time 30 minutes Ingredients * For the stock * 100g/3½oz grapeseed or groundnut oil * 200g/7oz onion, thinly sliced * 150g/5oz button mushrooms, cleaned, thinly sliced * 100g/3½oz leek, white and pale green parts only, thinly sliced * 100g/3½oz fennel, thinly sliced * 250g/9oz carrots, thinly sliced * 1 x 175g/6oz piece haddock tail flesh * 1kg/2¼lb cleaned bones and head from haddock, or other white fish * 50g/1¾oz vermouth liqueur * 100g/3½oz dry white wine * 4 garlic cloves * 6 allspice berries * 1 star anise * 1 tbsp coriander seeds * 2 tsp konbu (edible kelp - available from specialist Japanese stores) * ¼ bunch fresh parsley * For the stock fortification * 16 whole langoustine, preferably live; or best-quality whole frozen langoustine * 25g/1oz grapeseed or groundnut oil * 100g/3½oz leek, thinly sliced * 100g/3½oz carrot, thinly sliced * 100g/3½oz onion, thinly sliced * 25g/1oz garlic, thinly sliced * 50g/2oz vermouth liqueur * 100g/3½oz dry white wine * reserved stock Method 1. For the stock, pour the oil into a small (8 litre) pressure cooker and place over a medium heat. 2. Add the onion, mushrooms, leek, fennel and carrots and cook for 10-15 minutes, until soft, stirring occasionally. Meanwhile, place the haddock flesh in a food processor and blend to a rough paste. 3. When the vegetables are softened and translucent, but not brown, add the fish, the head and the ...
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