Fish Veloute

Name: Fish Veloute
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

11 ingredients

8 steps

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

Directions

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.