Fish velouté
Ingredients
- 120 g flour
- butter - 100 g
- 0.5 l dry white wine
- bay leaf, black peppercorns
- 1 liter of water
- 1 kg fish bones and heads
- 100 g parsley root
- 50 g leek
- 1 carrot
- 1 celery stalk
- 1 bulb
Cooking
Step 1
Prepare fish broth: pour all the ingredients with a mixture of wine and water, bring to a boil over medium heat, salt and cook over low heat for about 30 minutes. Do not remove the foam that forms on the surface. Strain the finished broth.
Step 2
Dissolve the butter in a saucepan, sprinkle with 120 g of flour. Mix well and pour 2.5 liters of hot fish broth, cook for 15 minutes, and then rub through a sieve.