Fish Veloute Veloute De Poisson Recipes

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FISH VELOUTé SAUCE



Fish Velouté Sauce image

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

6 cups fish stock
2 oz​ clarified butter
2 oz​ ​ all-purpose flour

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

VELOUTE DE POISSON (A THICK WHITE FISH SAUCE)



Veloute de Poisson (A thick white fish sauce) image

Provided by Craig Claiborne

Categories     condiments

Time 15m

Yield about 1 3/4 cups

Number Of Ingredients 4

1/4 cup butter
6 tablespoons flour
2 cups fish broth
Salt to taste if desired

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 VELOUTE (VELOUTE DE POISSON)



Fish Veloute (Veloute de Poisson) image

Provided by Craig Claiborne

Categories     dinner

Time 35m

Yield About 3/4 cup

Number Of Ingredients 3

2 tablespoons butter
3 tablespoons flour
1 cup fish stock (see recipe)

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

FISH STOCK (FUMET DE POISSON)



Fish stock (Fumet de Poisson) image

Provided by Craig Claiborne

Categories     dinner, soups and stews

Time 25m

Yield About 7 1/2 cups

Number Of Ingredients 11

3 pounds meaty fish bones, preferably with head and tail on but gills removed
6 cups water
1 cup dry white wine
1 cup coarsely chopped onion
4 sprigs parsley
1 cup coarsely chopped celery
1 bay leaf
1/2 teaspoon dried thyme
6 peppercorns
Salt to taste
1/2 cup chopped green part of leeks, optional

Steps:

  • Combine all the ingredients in a kettle or large saucepan.
  • Bring to the boil and simmer 20 minutes. Strain and discard the solids.

Nutrition Facts : @context http, Calories 60, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 2 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 342 milligrams, Sugar 0 grams

FISH STOCK (FUMET DE POISSON)



Fish stock (Fumet de Poisson) image

Provided by Craig Claiborne

Time 30m

Yield 2 1/4 cups

Number Of Ingredients 11

5 tablespoons butter
1/4 cup finely diced carrots
5 tablespoons finely chopped white part of leeks
1/2 cup thinly sliced onion
6 sprigs parsley
1/2 bay leaf
1/2 teaspoon thyme
3 small cloves garlic, unpeeled but cut in half
1 1/2 pounds fish bones including tail and head but with gills removed,
1/2 cup brut champagne
2 1/2 cups water

Steps:

  • Heat the butter in a heavy saucepan and add the carrots, leeks and onion. Cook briefly, stirring, until wilted.
  • Tie the parsley, bay leaf and thyme into a small bundle (bouquet garni). Add it to the saucepan. Add the garlic and fish bones and stir. Add the champagne and bring to a boil. Let simmer about a minute and add the water.
  • Bring to a boil and let simmer 20 minutes.
  • Strain through a very fine sieve, preferably of the sort known in French kitchens as a chinois. Press the solids to extract as much liquid as possible. Discard the solids.

Nutrition Facts : @context http, Calories 41, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 93 milligrams, Sugar 0 grams, TransFat 0 grams

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