Fish Veloute

Fish Veloute

10 x 100ml £1.29
Basic Fish Veloute
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Ingredients

  • 100g Butter
  • 100g Plain White Flour
  • 1200ml Fish Stock
  • 100g Spanish Onions
  • 5g Seasoning

Method

  1. Melt the butter in a thick-bottomed pan.
  2. Add the flour and incorporate. Cook out to a sandy texture over a gentle heat without colour.
  3. Allow the roux to cool.
  4. Gradually add the boiling stock stirring regularly until smooth whilst bringing to the boil.
  5. Add onion and allow to simmer for approximately 1 hour.
  6. Pass through a fine conical strainer.

Nutritional Information

Values expressed per 100g
No nutritional info available

Dietary Information

Recipe Contains

Notes

No dietary info available

Comments

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