* Bouquet Garni is a cheesecloth bag with parsley, bay leaf, oregano, thyme, and rosemary inside.) Fish Fume: ��� Heat the butter in a saucepan. Add onion and carrot and cook briefly for about 1 minute. Add fish bones and continue to cook. (Do not brown, but cook until meat falls off.) Add bouquet garni, white wine and chicken stock or water. Bring to a boil and cook for 15 minutes. Remove the bouquet garni. Strain through chinois. Reduce by half, strain again, and reserve.

Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA