Fish Veloute

Name: Fish Veloute
Yield: Makes 1.4 litres
Ingredients: Salt; 1 litre Fish stock; 375ml Noilly Prat; ½ Head fennel, finely sliced; 1 litre White wine; Freshly ground pepper; 2 litre Cream; 25g Unsalted butter, diced; 4 Shallots, finely chopped; ½ Onion, finely chopped; 3 Garlic cloves, peeled; 3 sprigs thyme; Lemon juice

Basic Recipe 32

Preparation info

Makes
1.4 litres

Difficulty
Easy

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

1 litre Fish stock
375ml Noilly Prat
1

Sauce
Pescatarian
Gluten-free

Method

In a heavy-based saucepan reduce the fish stock to 300ml. In a separate saucepan reduce the combined alcohols to 400ml. In a separate saucepan reduce the cream to 750<