Velouté de Poisson

Fish velouté sauce

Preparation info
  • Makes about

    600 ml

    • Difficulty


    • Ready in

      20 min

Appears in
The Cooking of Normandy

By Jane Grigson

Published 1987

  • About

The success of a velouté sauce depends on a good stock — the same recipe can be used with meat and poultry stocks instead of fish fumet- and on the gentle reduction that matures the flavour and makes the texture as velvety as possible. The sauce can be served on its own, or used as the base for further complexities. It’s fine, for instance, to add mussel or oyster liquor and then reduce again, perhaps with some cream (see Sauce Normande).