Fish Veloute Sauce
Yield ; 20 oz.
2 C. Fish Stock
1 pc. Bay Leaf
1 t. Lemon Juice
2 oz. White Wine
Salt & White Pepper, To Taste
Blond Roux, As Needed
In a saucepan heat the Fish stock until simmering, add a little roux and wisk it together, add the remaining seasonings and bring to a simmer. Let simmer at least 20 minutes.
Add roux until the sauce has a medium thick consistency and can easily coat a spoon.
Strain the sauce through a chinoise strainer. This strainer will make the sauce smooth. Taste and adjust seasonings with salt and pepper. It is optional to finish this sauce with 1 oz. of heavy cream and 1 T. butter. Cover the sauce and keep hot on a double boiler until need or cool off and refrigerate.
Chefs Note: This sauce is used to make many different Fish and Seafood sauces (Herb Seafood Sauce, Mushroom Sauce, Normandy Sauce,,,). We like to finish this sauce with a little chopped parsley and lemon zest for grilled Hawaiian Opaka Paka.
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