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Fish broth clarification
How can we perform fish broth clarification?
with what ingredients?
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2 Replies
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Level:
Scoolinary Team
Hi Tan Kwang aik
Fish broth clarification is done to obtain a clean and transparent liquid, ideal for soups or consommés. There are many ways to clarify a broth, but the most common method involves using a raft, which is a mixture of ingredients that helps trap impurities.
Here are the basic steps to clarify a fish broth:
Ingredients for clarification:
-Egg whites: They help coagulate proteins and trap suspended particles.
– Chopped vegetables: Carrot, celery, onion, etc., to add flavor and improve the structure of the raft.
– Lean fish or ground fish meat: Optional, to enhance the flavor.
– Spices or herbs: Such as bay leaves or thyme, depending on the desired flavor profile.
– Cold fish broth: The base you want to clarify.
Process:
– Prepare the clarification mixture:
In a bowl, mix the egg whites with the chopped vegetables and, if desired, a small amount of lean fish meat.
– Mix with the cold broth:
Combine the cold broth with the clarification mixture. This step is essential because the egg whites will slowly coagulate as they heat, trapping impurities.
– Cook over low heat:
Place the mixture on the stove and stir gently until it begins to warm. Once the egg whites start to coagulate and form a raft on the surface, stop stirring.
– Simmer (do not boil):
Let it simmer over low heat for 30-60 minutes. The raft will rise to the surface and trap all the impurities.
– Strain:
Make a hole in the raft and pour the liquid slowly through a fine strainer lined with a clean cloth or cheesecloth.
– Check clarity and adjust if needed:
If the broth is not perfectly clear, you can repeat the process.
We hope this information is helpful.
Best regards.
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Level:
Scoolinary Team
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