6 cups fish stock
2 oz clarified butter
2 oz all-purpose flour
Fish Velouté is one of the many mother sauces of the French cuisine. Served over grilled or broiled salmon filet with a side of asparagus, this sauce balances out the fresh flavour of the fish with a thick and creamy sauce.
Prepared with only 3 ingredients, this sauce is easy to prepare and is versatile for many dishes. You can either serve it as is, or use it as a base for other sauces.
The fish stock used in the recipe contains a concentrated resource of all the nutrients fish provides. The stock is loaded full of Omega-3 fats, DHA, iodine, calcium, phosphorus, silicon and other vitamins and minerals.
How to Make Creamy Fish Velouté
Velouté sauce is listed as one of the 5 main types of sauces used in Classical French cuisine by the chef-extraordinaire Auguste Escoffier in the 19th century. It’s named velouté after its texture, which means velvety in French.