Fish Veloute
By: Anonymous
Published: Thursday, December 10, 2009 - 10:11pm

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