Cookbook

Fish Veloute Sauce

by

Ingredients

  • 1 1/2 Tbsp beurre
  • 1 1/2 Tbsp farine
  • 1 cups bouillon, de poisson
  • sel
  • poivre
  • muscade
  • persil
  • 1 small oignon, sliced
  • 3 grains de poivre
  • 1 allspice, whole
  • 1 1/2 Tbsp citron, jus
  • 1 feuille de laurier
  • 1 tsp sel
  • 1/4 cup vin blanc
  • 1/2 litre eau

Instructions

See book for sauces.

Basic poaching liquid: In a pan, combine onion, black peppers, allspice, lemon juice, bay leaf, salt, wine and water (just enough to cover fish pieces). Cover and simmer ingredients for at least 20 minutes.

Melt butter or margarine in a pan over low heat. With a whip, stir in flour and cook until bubbly. Remove from heat and gradually stir in poaching liquid. Continue cooking, stirring, until thickened. Season. Basic poaching liquid:

Add fish to boiling liquid. Allow 10' per inch of thickness. Remove fish very delicately.

Seafood,. p.28

Categories

Notes