Sauce Veloute

Directions

1. 1
   Melt the butter in a saucepan over medium heat.
2. 2
   Whisk in the flour and cook, whisking, until the mixture is smooth and beginning to brown.
3. 3
   Whisk in the fish stock, bring to a simmer, and simmer, stirring until thickened.
4. 4
   Add optional ingredients as you please.
5. 5
   You can pour the sauce directly onto any fish, right there on the plate, or you can create a casserole by pouring the sauce over some bland cooked fish.
6. 6
   Add boiled sliced potatoes, if you wish, and heat at 350F for 20 minutes.
7. 7
   If you have the time, overcooked fish can also be made into fish cakes or croquettes.
8. 8
   The binding sauce will restore some of the moisture.