Salmon & Vanilla Seafood Stock
Prep Time:15 mins
Cook Time:30 mins
Serves:Serves
Ingredients
- 1 Salmon head and carcass (remove the gills)
- ½ dozen Mussels
- 2 tbsp Grapessed Oil
- 1/4 tsp Equagold Vanilla Paste
- 1 Onion
- 1 clove Garlic
- 2 Carrots
- 2 stalks of Celery
- 1 Fennel bulb
- 1 to 2 Bay Leaves
- 1 Equagold Vanilla Pod
- 2 sprigs of Lemon Thyme
- ¾ cup of white wine
- 2 litres of water
- Seasoning
- Optional 1 tbsp of Tomato paste
Method
Heat the Vanilla Paste and Grapeseed Oil in a large pot (4 litre). Gently Caramalise the mussels, Salmon Carcass and vegetables for 10 minutes. Add the white wine, water, herbs and vanilla pod. Simmer for 20 minutes Strain the stock and season with salt and pepper