FISH broth (water, FISH powder, FISH extract), white wine, vegetable extract (carrot, CELERY), salt, lemon juice, corn starch, sunflower oil, hydrolysed protein hydrolyzate (contains SOYA), maltodextrin, herbs, spices (contain CELERY), sugar, flavouring, palm fat, pepper extract, yeast extract.

Information for allergy sufferers: See highlighted ingredients

Description

Fish stock

More information

Storage

Not needed quantity can be refrigerated or frozen.

Notes on use

How do you use Lacroix funds? Sauces: Let the stock reduce by half. Beat in chunks of butter until the desired consistency is achieved. The sauce can be flavored by adding a little wine or fresh spices. Soups: Add vegetables or other ingredients to the stock according to a recipe or according to your mood. How do you use fish stock? Fish stock is ideal for all fish dishes and white meat. Refines soups, jellies or aspic. You can find suggestions on all Lacroix Fund labels.

How to use Lacroix fonds? For sauces: Reduce fond to the half. Add butter until wished consistency is reached. Suggestion: addwine and fresh herbs to the sauce. For soups: Add vegetables or other ingredients to the fond (i.e. reverting to a recipe). How to use fish fond? Fish fond is used for all fish dishes and bright meat. Refines soups and jellies. Ideas can be found on the Lacroix fond Labels.