Rouxbe

After I cooled the stock overnight, I expected a layer of fat to set for removal. Instead, the entire stock had gelled, and there was no layer of fat on top - rather it seems as the fat and stock gelled together in the top 2 inches of the pot. This layer was slightly lighter than the pure gel beneath. It is possible that there was not much fat, as I did skim during the stock preparation. If anyone can explain this experience (and the best way to deal with it), I'd appreciate it!

I used 5-6 joint ends and several meaty neck bones and the stock is very dark and rich. Today I will finish the reduction.

Last night I pulled one of our frozen squares from the freezer and made a delicious bordelaise to serve over some bacon wrapped beef fillets. I have previously used demi-glace gold - a prepared demi available in markets. Not bad, but from now on, I will always have the real thing on hand (even though it took all weekend!). The sauce was richer and more flavorful with the real deal - and the texture was like velvet.

I considered making an espagnole to produce less of a 'real demi', but would not bother with this step as this recipe is perfect for me.

While we usually try to maintain the healthy benefits of fish when we cook it, this is a good rich alternative. While I found the pancetta brought out a little fishiness from the halibut, this was offset by the cabbage. I will probably prepare this again one day, and when I do, I will make more cabbage for this reason.