Veloute De Poisson A Thick White Fish Sauce Recipes
VELOUTE DE POISSON (A THICK WHITE FISH SAUCE)
Provided by Craig Claiborne
Categories condiments
Time 15m
Yield about 1 3/4 cups
Number Of Ingredients 4
Steps:
- Melt the butter in a saucepan and add the flour, stirring with a wire whisk.
- When blended and smooth, add the broth, stirring rapidly with the whisk. Add salt. Cook, stirring often from the bottom, about 10 minutes.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 445 milligrams, Sugar 0 grams, TransFat 1 gram
FISH VELOUTé SAUCE
Velouté is one of the five mother sauces of classical cuisine. Use this fish velouté sauce recipe as the basis for all kinds of great sauces.
Provided by Danilo Alfaro
Categories Sauces
Time 35m
Yield 16
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Heat the fish stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
- Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over medium heat until it becomes frothy. Don't let it turn brown, though-that'll affect the flavor.
- With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter, giving you a pale-yellow-colored paste. This paste is called a roux . Heat the roux for another minute or so to cook off the taste of raw flour.
- Using a wire whisk, slowly add the hot fish stock to the roux, whisking vigorously to make sure it's free of lumps.
- Simmer for about 30 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.
- The resulting sauce should be smooth and velvety. If it's too thick, whisk in a bit more hot stock until it's just thick enough to coat the back of a spoon.
- Remove the sauce from the heat. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth .
- Keep the velouté covered until you're ready to use it.
- Enjoy!
Nutrition Facts : Calories 58 kcal, Carbohydrate 3 g, Cholesterol 10 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, Sodium 136 mg, Sugar 0 g, Fat 4 g, ServingSize 16 servings (2 oz each), UnsaturatedFat 0 g
FISH VELOUTE (VELOUTE DE POISSON)
Steps:
- Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the stock, stirring rapidly with the whisk. When thickened and smooth, let simmer about 30 minutes, stirring often with the whisk.
- As the sauce cooks, globules or rivulets of butter will probably rise to the top. Skim off and discard this butter.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 184 milligrams, Sugar 0 grams, TransFat 0 grams
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