Fish velouté

Fish velouté

By
From
French Lessons
Makes
500 ml
Prep
20 mins
Cooking time
40 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
30g butter
4 shallots, finely sliced
8 button mushrooms, finely sliced
1 garlic clove, finely sliced
2 sprigs thyme
150g white fish trimmings, such as snapper or john dory
80ml white wine
300ml Fish stock
500ml cream
salt
few drops lemon juice
pepper

Method

  1. Heat the butter in a heavy-based saucepan until it foams. Add the vegetables and thyme and stir well. Sweat for 5 minutes until onion is translucent. Add the fish trimmings and sweat for a further 3 minutes. Pour on the white wine and simmer vigorously until it has almost reduced, then add the fish stock and simmer until reduced by a third.
  2. Add the cream to the pan and simmer for 10 minutes. Taste and season to your liking then add the lemon juice. Strain through a fine sieve and serve straight away. Otherwise, transfer to a container with a tight-fitting lid and refrigerate. The sauce will keep in a sealed container in the refrigerator for 2 days.

Riesling velouté

  • Make the fish velouté as described above and finish with a good splash of your favourite riesling.

Noilly prat and chervil velouté

  • To 250 ml of fish velouté add 2 tablespoons chopped chervil and Noilly Prat to taste.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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