Recipes with Ben and the cut parts of the sole whiting turbot and Brill

Fiskefumé

The herbs are cleansed, divided well and put together in a saucepan with fish meat and leg, pouring water, wine and wine grains and boil it all. Foam carefully and boil for low heat for 30 minutes. Fumé is sifted for all impurities and boiled down until there