I have about a pint left of some of the best salmon stock I've ever made (rendered down from about 15 pounds of salmon collar and head).
Half of it has already been set aside for fish stew, so that's been covered.
Any thoughts on how to use, highlight, maximize, and/or enjoy this?
It's currently sitting in my fridge and it's taken on the consistency of something like the love child of Jell-O and tapioca pudding, I'm tempted to just garnish it with a bit of sea salt and go at it with a spoon ...
But always open to other ideas.
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