Fish Veloute Recipe

Name: Fish Veloute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 13/16 tablespoons butter; 1 onion small, chopped; 2 shallots chopped; 1 leek small, not too much green chopped; 7 ounces white fish trimmings including if possble the white muscle part from 250 ml Noilly Prat; 2 1/8 cups double cream; 1 fresh rosemary sprg; 1 garlic; 1 salt and cayenne pepper; 1 juice; 1/4 lemon

Servings: persons

2 13/16 tablespoons butter
1 onion small, chopped
2 shallots chopped
1 leek small, not too much green chopped
7 ounces white fish trimmings including if possble the white muscle part from 250 ml Noilly Prat
2 1/8 cups double cream
1 fresh rosemary sprg
1 garlic
1 salt and cayenne pepper
1 juice
1/4 lemon

1
Melt the butter in a frying pan add the onion shallots and leek and cook until soft but not coloured.
2
Add the fish trimmings.
3
Cook for 23 minutes.
4
Add the Noilly Prat and reduce until almost all the liquid has evapourated.
5
Add the cream and bring to the boil then simmer for a further 34 minutes and remove from the heat.
6
Add the rosemary garlic salt and cayenne pepper.
7
Cover the pan and leave to infuse for at least 20 minutes.
8
Pass through a double layer of muslin and add a little lemon juice to taste.

1035

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 13/16 tablespoons butter, 1 onion small, chopped, 2 shallots chopped, 1 leek small, not too much green chopped, and more.

Yes, Fish Veloute falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Veloute

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