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Basic Fish Veloute
IngredientsFish Bones and Trimmings Parsley Stalks Peppercorns Bay Leaves Lemons Thyme Butter Flour |
MethodMake fish stock with bones and trimmings (also cooking liquor from scallops), parsley stalks, peppercorns, bay leaves, lemons and a little thyme. Reduce well. Make a blonde roux with butter and flour. Add fish stock, boiling sauce between each ladleful. Put on a very low heat and cook for 20-30 minutes. Strain. |
Remarks
This is the basic stock for the sauce for Scallops Bonne Femme.
From the entree selection Quenelles de Poisson $3.90 (delicate fish dumplings-souffle poached in a fish stock and served with fish veloute)
Forcemeat With Panada And Butter
Maltese Mayonnaise for Asparagus
Pork And Veal Stuffing (For Terrine de Porc, Veau et Jambon)
Sauce Albert Prost (Fennel and Parsley Sauce)