Anti gaspi remains of tartars of daurades

Fish smoke

If you read the recipe of the tartare de dauradesI told you to keep skin and ridges.

Technique:

In a jumper, heat upolive oil and put in the trimmings of daurades. Seize well and when it clings to the bottom, wet the white wine.

Clean leeks and cut them into sections. Peel and dice carrots. Cut onions. Crushing peeled garlic pods.

Add this preparation to the first. Cover with water. Salt, pepper. Add herbs.... what you will find in your closets and let simmer for an hour.

Filter that juice. Put it in a container, label by specifying the content and date and then freeze!

There'll be more to come out for a fish smoke preparation!