Recipes 🐟👇 Fish Stock 1 kg fish bones 1 leek ½ fennel bulb 1 celery stick 1 small onion ½ garlic bulb 1 sheet kombu Parsley stalks Dill Tarragon Water 1.⁠ ⁠Blanch bones 1 minute then remove 2.⁠ ⁠Add leek, fennel, celery, onion, garlic, kombu and cover with cold water 3.⁠ ⁠Bring to boil and skim off impurities 4.⁠ ⁠Add herbs and simmer 25 minutes 5.⁠ ⁠Rest 10 min then strain. Chill 3–5 days or freeze. Fish Velouté 2 tbsp butter 2 tbsp flour 2 cups fish stock 1tbsp wholegrain mustard 1 tbsp cape