Feel sick, Butter, Velute, Fish broth, Sauces

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.

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