Fish Veloute


Photo: flickr user Nick J Webb

Yield:

4.0 servings

Added:

December 10, 2009

Creator:

Anonymous

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Ingredients

40 grams butter
1 small onion chopped
2 shallots chopped
1 small leek (not too much green) chopped
200 grams white fish trimmings including if possble the white muscle part from 250 ml Noilly Prat
500 ml double cream
1 sprg fresh rosemary
1 clv garlic
1 salt and cayenne pepper
1 juice of 1/4 lemon

Preparation

1
Melt the butter in a frying pan add the onion shallots and leek and cook until soft but not coloured.
2
Add the fish trimmings.
3
Cook for 23 minutes.
4
Add the Noilly Prat and reduce until almost all the liquid has evapourated.
5
Add the cream and bring to the boil then simmer for a further 34 minutes and remove from the heat.
6
Add the rosemary garlic salt and cayenne pepper.
7
Cover the pan and leave to infuse for at least 20 minutes.
8
Pass through a double layer of muslin and add a little lemon juice to taste.
9
This is probably my single greatest sauce. Although one sees and tastes many such sauces in the great restaurants of the world I have never come across such a flavoursome and aromatic one as this. When you sprinkle chopped chives over it just before serving it takes on another dimension.
10
Serves 4

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