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Ingredients

• 3 c. cool water
• 1 lb fish bones rinsed
• 4 x celery tops
• 1 sm leek shredded
• 1 sm onion minced
• 1 x bay leaf
• 4 x white peppercorns
• 1 pch thyme
• 2 1/2 lb potatoes peeled, and
•     stored in cool water to cover
• 3 Tbsp. butter
•     Freshly-grnd white pepper to taste
• 1/2 c. hot lowfat milk
• 1 Tbsp. finely-minced dill
• 2 Tbsp. finely-minced parsley
• 1/2 tsp paprika
• 3/8 c. flour sifted
• 1/2 c. cider
• 1 lb scallops
•     Clarified butter as needed
• 1 can small button mushrooms liquid removed
• 1 x lemon juiced
•     Paprika to taste
• 3 Tbsp. grated Parmesan cheese

Description

For Fish Fumet: Place Water, Fish Bones, Celery Tops, Leek, Onion, Bay Leaf, Peppercorns And Thyme In Saucepan Over Moderate Heat. Bring To A Boil, Then Simmer For 20 Min, Skimming…

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