Ingredients for 4 persons
250g fish bones, 3 cloves of garlic, 300g white wine, 150g Cuvée QUINTESSENCE olive oil, lemon juice
Realization
First cut the fish bones into pieces and simply crush the peeled garlic cloves. Cook the fish bones in a little olive oil until golden brown.
Do not hesitate to explode the bones in the pan to bring out the collagen which will bind the sauce naturally. Then, add the white wine and cook for 20 minutes at a light simmer.
Pass the sauce through a strainer, pressing the bones well to recover as much of the precious juice as possible.
Return the sauce to the heat until it reaches a syrupy consistency. Remove from the heat and add the QUINTESSENCE vintage olive oil in a thin stream. Adjust the seasoning to your liking.
This recipe will accompany your evening fish and can be garnished with a chopped herb of your choice (such as coriander, mint) or some dried fruits, small gray shrimps, etc.
