Production identity
- Target finished yield
- 5 kg · approximately 20 portions at 250 g
- Reference ratio
- Finished mass ÷ extraction primary input (reference ratio; not edible-portion yield): 125.0% (4 kg declared primary input → 5 kg finished target)
- Total formula input
- 11.432 kg before trim, evaporation, absorption or transfer loss
- Time
- 25 min active · 75 min total
- Equipment
- 8–12 L rondeau · chinois · scale
- U.S. major allergens intentionally present
- Fish, Milk
- Additional sensitivity note
- None listed.
- Holding / service
- Cool rapidly; use promptly or refrigerate ≤41°F / 5°C.
Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.
Formula — 1× target batch
| Ingredient | Weight | Specification |
|---|---|---|
| White-fish frames | 4 kg | gills removed; rinsed; no oily fish |
| Water | 5.5 kg | cold |
| Dry white wine | 750 g | |
| Leek | 350 g | sliced |
| Onion | 300 g | sliced |
| Celery | 200 g | sliced |
| Mushroom trim | 200 g | |
| Butter | 100 g | |
| Parsley stems | 30 g | |
| Bay leaf | 2 g |
Scaling table
Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.
| Ingredient | % of input mass | ½× | 1× | 2× |
|---|---|---|---|---|
| White-fish frames | 34.99% | 2 kg | 4 kg | 8 kg |
| Water | 48.11% | 2.75 kg | 5.5 kg | 11 kg |
| Dry white wine | 6.56% | 375 g | 750 g | 1.5 kg |
| Leek | 3.06% | 175 g | 350 g | 700 g |
| Onion | 2.62% | 150 g | 300 g | 600 g |
| Celery | 1.75% | 100 g | 200 g | 400 g |
| Mushroom trim | 1.75% | 100 g | 200 g | 400 g |
| Butter | 0.87% | 50 g | 100 g | 200 g |
| Parsley stems | 0.26% | 15 g | 30 g | 60 g |
| Bay leaf | 0.02% | 1 g | 2 g | 4 g |
Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.
Method
Sweat vegetables gently in butter without browning.
Add fish frames and sweat briefly until flesh turns opaque; do not crush the bones.
Add wine, then water. Bring only to a gentle simmer and skim promptly.
Extract briefly—fish fumet is not a long bone-stock process. Stop when aroma is clean and marine rather than stale or bitter.
Strain without pressing, weigh to 5 kg target, and cool rapidly.
Working numbers
- Short extraction: typically measured in tens of minutes, not many hours
- Finished yield: 5 kg
- No rolling boil
- Use non-oily white-fish frames for a neutral classical fumet
Production verification
- Record actual finished batch weight before portioning; compare with target and investigate material variance.
- Record actual portion count and portion mass during service rather than inferring count from target yield.
- Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
- Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
- Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.
Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.
Sensory standard
Fresh, clean marine aroma; light body; no ammonia, bitterness or heavy fish-oil character.
Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.
Failure laboratory
| Failure | Likely mechanism | Correction |
|---|---|---|
| Bitter/fishy | Extraction too long or inappropriate frames | Shorten extraction and use fresh lean-fish frames. |
| Cloudy | Boiling or pressing solids | Use gentle convection and gravity straining. |
Version control
KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.