Comments on: Soupe de Poissons – what a mess!

By: Stocking; Consommé Brunoise, Soupe a l’Oignon : Eating Cooking Fooding

Stocking; Consommé Brunoise, Soupe a l’Oignon : Eating Cooking Fooding — Sat, 17 Sep 2011 16:48:36 +0000

[…] the “white” veal stock for the Potage Saint Germain and also Fumet de poissons for the Fish soup, which is like stock but you should not call it “Fond” because the fish takes 1.5h to […]

By: Mashav

Mashav — Fri, 16 Sep 2011 15:59:47 +0000

In reply to Ema Irit.

Chervil translated to Hebrew is צ’רביל
Seriously.
Anyway it’s just a herb like parsley but had a milder taste and with very small nice ploches to garnish with.
https://en.wikipedia.org/wiki/Chervil

By: Mashav

Mashav — Fri, 16 Sep 2011 15:54:13 +0000

In reply to Nachman. I'm already known to be the don't waste anything girl. "Ask mashav if she wants it before it goes to the trash" but they do say it laughing.

By: Ema Irit

Ema Irit — Fri, 16 Sep 2011 08:54:53 +0000

What is a CHERVIL ?
can you make soup without a chervil so it will not sink????
that is exactly the food I am hoping that next year you will cook here so we will be able to taste

By: Nachman

Nachman — Fri, 16 Sep 2011 08:35:20 +0000

i hate it when my chervil sinks!!! don’t you? 😉

the soup looks great – and I actually like the fact that everything is crushed together in the mixer and not thrown away… but you already know that, i’m sure, even if i don’t mention it…. “waste not want not”

By: Sharin

Sharin — Tue, 13 Sep 2011 07:22:57 +0000

You’ve had a hard day!!
So chef’s put all bones and that stuff in the mixer and serve it? Not so appealing to me.. 🙂
But at least it was good!! And looks good as well..

By: Alon

Alon — Tue, 13 Sep 2011 04:34:47 +0000

I can almost smell the fish 🙂