What You Need to Know
Hydrolysis of collagen from fish bones into gelatin, with acetic acid from wine modulating protein extraction. Key volatile compounds include trimethylamine (fish essence) and sotolon (caramel-nutty nuance).
Foundational sauce for poached seafood dishes, providing lift without heaviness.
Key Parameters
Temperature
80°C
75°C - 85°C
Time
35 minutes
25 minutes - 45 minutes
Equipment
chinoisnon-reactive potperforated skimmer
Steps
- 1.
Sole à la Nageoire (Marseille): Poaching liquid and sauce base
The Science
Primary Reaction
Protein denaturation