Fish Quenelles, Gratinated: Velouté Sauce

Preparation info
    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

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Reduce the fish stock to 300ml. Melt the butter and cook the flour in it, stirring, for 3–4 minutes. Gradually add the stock, stirring at first and then whisking as the liquid thins out the starchy mixture. Pour in the wine and cook gently, whisking until the sauce is perfectly smooth. In a bowl beat together the yolks and cream, and pour in some of the hot sauce, whisking constantly. Return to