Diary of a Chef · Just Chefn Around

Fish Velouté

Name: Fish Velouté
Total time: 25 min
Yield: 1 pint
Ingredients: 1 oz clarified butter; 2 oz flour; 16 oz fish stock, approximately, room temperature or cold; salt and white pepper, to taste

25 minutes · 1 pint

By Diary of a Chef · from French Classics

Ingredients

1 oz clarified butter
2 oz flour
16 oz fish stock, approximately, room temperature or cold
salt and white pepper, to taste

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Instructions

1Roux

Combine butter and flour in a saucepot; cook over very low heat 3–4 minutes.
2Add stock in thirds

Whisk in the fish stock a third at a time, smooth and boiling between additions, scraping corners.
3Simmer and hold

Simmer lightly 10–15 minutes with dépouillage; adjust consistency. Butter the top, cover with film, hold for Bonne Femme.

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