Fish Veloute

Basic Recipe 32

Preparation info

  • Difficulty


  • Makes

    1.4 litres

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 1 litre Fish stock
  • 375ml Noilly Prat
  • 1 litre White wine
  • 2 litre Cream
  • 25g Unsalted butter, diced
  • 4 Shallots, finely chopped
  • ½ Onion, finely chopped
  • ½ Head fennel, finely sliced
  • 3 Garlic cloves, peeled
  • 3 sprigs thyme
  • Lemon juice
  • Salt
  • Freshly ground pepper


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 750ml. In a heavy-based saucepan melt the butter until foaming. Add the shallots, onion, fennel, garlic and thyme and sweat for 3 minutes without colour. Add the reduced alcohol and fish stock and bring to the boil. Add the cream and bring back to the boil. Reduce the heat and cook for 10 minutes. Remove from the heat and pass the fish veloute through a fine chinois. Season to taste with salt and freshly ground pepper and a squeeze of fresh lemon.