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Liam Tomlin

Fish Veloute

Basic Recipe 32

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Preparation info
  • Makes

    1.4 litres

    • Difficulty

      Easy

Appears in
top 1000Season to Taste
Season to Taste

By Liam Tomlin

Published 2005

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Ingredients

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<

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