Fish Veloute Veloute De Poisson Food

SPAGHETTI WITH SEAFOOD VELOUTé

Steps:

• Prepare all the seafood by first opening the oysters into a sieve over a bowl to catch the juices (see video technique). Trim and slice the salmon into 6 equal-size square chunks. If the scallops are large, cut them in half lengthways. Peel and devein the prawns if needed.
• Place the strained oyster juice and fish stock into a shallow saucepan and bring to a simmer. First add the salmon and poach for 1 min. Add the prawns and oysters (if using large ones) and poach for 1 min more. Add the scallops and poach for 1 min more, then add the oysters (if small) and simmer everything for a final min until just cooked.
• Carefully tip the fish and poaching liquid into a sieve over a large saucepan or bowl, keeping all the salmon chunks intact.
• Heat half the butter in the cleaned shallow pan and add the shallot. Cook very gently for 5 mins until soft but not coloured, then pour in the alcohol and boil until reduced to a few tablespoons. Pour in the poaching liquid and boil down until reduced by half, about 20-25 mins. Stir in the cream and, once more, reduce by half. Turn down to a gentle simmer and whisk in the rest of the butter.
• Gently add the seafood to the sauce, taking care not to break up the salmon. Simmer lightly until heated through, then add most of the herbs, squeeze over the lemon juice and set aside.
• Meanwhile, cook the spaghetti in plenty of boiling water until just done, about 3-4 mins, then drain well and add back to the pan with a drizzle of olive oil and the rest of the herbs. You are now ready to plate up.
• Use a roasting fork to twirl a neat bundle of spaghetti. Stand the bundle in the middle of a warm large pasta bowl. Alternate the salmon and seafood around the pasta. Spoon the sauce over the seafood, top the pasta with the chervil or parsley sprigs and serve immediately.

FISH VELOUTé SAUCE

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!

FISH VELOUTE (VELOUTE DE POISSON)

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.

VELOUTE DE POISSON (A THICK WHITE FISH SAUCE)

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.