White fish stock 800 g

  • Use
    – Sealing fish and cooking rice.
    – For fish and shellfish sauces, soups and fish blanquette.
  • Method of use
    Pour the product into the hot or cold liquid, bring to the boil, cook for 3 minutes.
Dose: For sealing and cooking rice: 20 g/l of water For sauces, soups, blanquette: 35 g/l of water
800g tray