Читать книгу The Complete Book of Pressure Cooking - L.D. Michaels - Страница 40

15 minutes

white fish scraps, including head, tail, bones, skin (if not too scaly) – be wary of very strong-tasting or oily fish like mackerel, herring or mullet

1 onion, diced

1 carrot, diced

1 leek, diced

squeeze of lemon juice

1 bay leaf

bouquet garni

salt and pepper

1 Wash fish scraps and bring to boil in base of cooker. Remove scum, add vegetables and bring to boil, making sure that fluid does not more than half fill cooker. Add lemon juice, bay leaf, bouquet garni and seasoning, cover, bring to pressure and cook for 15 minutes.

2 Reduce pressure at room temperature. Strain off solids. Remove bay leaf and bouquet garni. Adjust seasoning. This stock should be used on the day it is made.