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Ingredients
US|METRIC
4 SERVINGS
- 5 oz. drum (white, about 1-1/4 inch/3cm)
- 1 lemon (Zest of)
- 1 Orange (Zest of)
- 2 Tbsp. extra virgin olive oil
- salt
- ground black pepper
- 1 filet (scant pound, 500 grams white drum, without bones and skin)
- 1 onion (peeled and quartered)
- 2 Tbsp. flour
- 2 egg yolks
- 1 tsp. sugar
- 1 tsp. salt
- 1/2 tsp. coarsely ground black pepper
- 2 lb. fish bones (about a kilogram, and heads)
- 2 Tbsp. olive oil
- 1 onion (washed, peeled, and quartered)
- 1 carrot (trimmed, washed and sliced, approx. 2cm each slice)
- 10 stems parsley
- 1 bay leaf
- 2 fennel bulbs (washed, trimmed, and quartered)
- 1/4 cup ouzo (or arak)
- 3 1/4 qt. water
- 2 anise (stars of)
- 1 carrot (peeled and sliced, approximately ½-inch/5 mm each)
- tarragon (Minced, or parsley leaves)
- 12 lemon wedges
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