We can't find the internet
Attempting to reconnect
Something went wrong!
Hang in there while we get back on track
Actions
- Copy JSON
- Force Download
- Delete Files
- Delete and Ignore
Raw Attributes
-
media_size_bytes:
-
playlist_index:
0 -
prevent_download:
false -
updated_at:
2026-01-08T17:11:23Z -
thumbnail_filepath:
-
media_filepath:
-
title:
The 5 Best Sauces From Fish Stock -
media_redownloaded_at:
-
uuid:
beb89f91-1d54-4899-a6a4-6f188e132ce0 -
description:
RECIPES Fish Stock 1 kg fish bones 1 leek ½ fennel bulb 1 celery stick 1 small onion ½ garlic bulb 1 sheet kombu Parsley stalks Dill Tarragon Water 1. Blanch bones 1 minute then remove 2. Add leek, fennel, celery, onion, garlic, kombu and cover with cold water 3. Bring to boil and skim off impurities 4. Add herbs and simmer 25 minutes 5. Rest 10 min then strain. Chill 3–5 days or freeze. Fish Velouté 2 tbsp butter 2 tbsp flour 2 cups fish stock 1tbsp wholegrain mustard 1 tbsp capers 1 tbsp chives Lemon juice Salt 1. Make a blonde roux by mixing melted butter and flour until a sandy consistency 2. Add wine and stock 3. Reduce until thick then add cream 4. Finish with capers, herbs, wholegrain mustard, chives, lemon Beurre Blanc 150g unsalted butter, cold, cubed 1 small shallot 100ml white wine 50ml white wine vinegar or lemon 100ml fish stock 2–3 tbsp cream Salt, chardonnay vinegar, chives 1. Reduce shallot, wine, vinegar, stock until syrupy 2. Turn off the heat then add cream and gently reheat 3. Whisk in butter on low heat 4. Infuse herbs 10min, strain, finish with lemon and chives Cider Butter 150g unsalted butter, cold 1 small shallot ½ fennel bulb White part of leek 100ml dry cider 50ml lemon juice 100 ml fish stock 2–3tbsp cream Salt 1. Sweat veg down in butter 2. Add cider and stock and reduce 3. Add cream then finish with cold butter, whisking 4. Rest for 10min and strain then finish with lemon Curry Sauce 2 tbsp oil 1 onion 1 clove garlic 1 tbsp ginger paste 2 tsp curry powder 1 tsp turmeric 1 tbsp tomato paste 500ml fish stock Cream ½ tsp salt 1. Soften onion and garlic until coloured 2. Add garlic, ginger curry powder, turmeric, tomato paste, stock and cream 3. Cook 25min, add lemon, blend and strain Peppercorn Sauce 300g shallots Butter 1 tbsp pink & black peppercorns 150g white miso 100ml vermouth 2 cups fish stock Soy or tamari Splash of cream 1 tbsp green peppercorns, capers, parsley Lemon juice 1. Fry shallots and ground peppercorns 2. Add vermouth, flame/reduce until alcohol is burned off, add stock 3. Reduce, add miso and soy 4. To finish, add cream, capers, parsley and lemon -
id:
61260 -
nfo_filepath:
-
uploaded_at:
2026-01-08T17:07:19Z -
inserted_at:
2026-01-08T17:11:23Z -
last_error:
-
duration_seconds:
176 -
matching_search_term:
-
prevent_culling:
false -
tasks:
-
media_id:
VSW2XDMy1n4 -
original_url:
https://www.youtube.com/watch?v=VSW2XDMy1n4 -
predicted_media_filepath:
/downloads/Fallow/Season 2026/s2026e010800 - The 5 Best Sauces From Fish Stock.mp4 -
culled_at:
-
upload_date_index:
99 -
short_form_content:
true -
source_id:
11 -
subtitle_filepaths:
-
metadata_filepath:
-
media_downloaded_at:
-
livestream:
false
Nothing Here!