Fish veloute recipe And Books

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Fish veloute recipe and books

So you would like to know how to make Fish veloute recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!

fish veloute

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

Melt the butter in a frying pan add the onion shallots and leek and cook until soft but not coloured.
Add the fish trimmings.
Cook for 23 minutes.
Add the Noilly Prat and reduce until almost all the liquid has evapourated.
Add the cream and bring to the boil then simmer for a further 34 minutes and remove from the heat.
Add the rosemary garlic salt and cayenne pepper.
Cover the pan and leave to infuse for at least 20 minutes.
Pass through a double layer of muslin and add a little lemon juice to taste.

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.

This Recipe Serves 4


We truly hope you will like this American recipe, and enjoy your tasty Fish veloute recepie. Check out these great recipe books and learn how to make Fish veloute!
View Recipe Books - Fish Recipe

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