Veloute De Poisson A Thick White Fish Sauce Food

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!

GRILLED FISH WITH GARLIC, WHITE WINE AND BUTTER SAUCE

Steps:

• In a small pot, whisk together white wine, shallots and garlic.
• Cook over high heat until reduced to half. Remove from heat, cool slightly. When mixture is warm, cut in butter and whisk together. Add parsley and season with salt and pepper.
• Cover with plastic wrap and refrigerate for at least 30 minutes. Bring to room temperature before grill them. Heat grill over high heat.
• Brush fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, or until golden brown and fish flakes easily with a fork.
• Place fish in plates and top with the butter sauce. Serve immediately over warm pasta or with shrimp instead of fish, if you prefer.
• Thanks for your reviews and suggestions to correct this recipe.

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.

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 SAUCE

Steps:

• In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat and serve.

FISH STOCK (FUMET DE POISSON)

Steps:

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

VELOUTE (USED FOR "LOBSTER ENCHILADAS W/WHITE WINE SAUCE")

Steps:

• ---------BasicRoux-----------.
• Heat the clarified butter or oil in a pan over moderate heat.
• Add the flour all at once.
• Stirring constantly, cook over low heat until the roux is very pale ivory, about 8 minutes.
• ---------WhiteMirepoix--------.
• Cut the vegetables into an appropriate size, based on the cooking time of the dish.
• Add mirepoix to the recipe as directed.
• -----------Sachetd'Espices----------.
• Place all ingredients on a piece of cheesecloth approximately 4 inches square.
• Gather up the edges and tie with butcher's twine, leaving a long tail of string to tie to the stockpot handle.
• A standard sachet d'epices, French for"bag of spices," as with the bouquet garni, should be removed and discarded after enough flavor has been released into the stock or other preparation.
• ----------Veloute-----------.
• Thicken your stock with just enough roux for the proper texture.

FISH FILLETS WITH SEAFOOD SAUCE (FILETS DE POISSON A LA MARINIERE)

Steps:

• Preheat oven to 500 degrees.
• Sprinkle fillets with salt and pepper to taste.
• Rub surface of flat, metal, heat-proof baking sheet with butter. Arrange fillets flat on surface with comfortable space between.
• Hold palm of hand under cold water and when generously wet pat each fillet to coat lightly with water.
• Place baking sheet in oven. If gas oven is used, place it on floor; if electric oven with heating element exposed is used, place sheet on bottom rack. Close door and bake 3 minutes or just until fish loses raw look. Do not overcook or fish will become dry. Serve on individual plates with seafood sauce spooned over.