Shellfish Stock

This is a very pleasant base for a velouté sauce to accompany steamed John Dory. Reduced to an essence it may be bound with thick hollandaise sauce and used to coat a poached salmon fillet before it is browned under a hot grill. Shellfish stock may also be clarified and served as a jellied consommé in hot weather.

The absolute freshness of the shellfish is of paramount importance in avoiding bitterness. When prawns have been boiled or steamed, their shells will make a good stock pro