- 4 Litres
- FISH STOCK -BOILING
- WINE REDUCTION
- 2 Litre SHALLOTS - FINELY SLICED
- 4 tablespoons WHITE PEPPER CORNS - CRACKED
- 4 tablespoons FENNEL SEEDS
- 4 x STAR ANISE
- 1 bottle NOILLY PRATT
- TO FINISH
- 2 Litres DOUBLE CREAM
- 1 bunch TARRAGON - BRUISED
- 1/2 bunch PARSLEY STALKS
- ANY CHERVIL STALKS
- SEA SALT AND MILLED PEPPER TO TASTE
Fish Veloute
Ricardo Soares
30th January 2011
Fish Veloute
AS THE STOCK COOKS, PLACE ALL THE WINE REDUCTION INGREDIENTS INTO A DIFFERENT SAUCEPAN AND BOIL DOWN
Ingredients
Method
AS THE STOCK COOKS, PLACE ALL THE WINE REDUCTION INGREDIENTS INTO A DIFFERENT SAUCEPAN AND BOIL DOWN BY 80%.
WHEN REDUCED, CAREFULLY STRAIN THE COOKED FISH STOCK INTO THE WINE REDUCTION AND BRING TO A GENTLE SIMMER.
NOW ADD CREAM
COOK GENTLTY FOR 2 MINUTES.
REMOVE SAUCE FROM STOVE, ADD THE BRUISED HERBS AND SEASON TO TASTE, COVER WITH
CLING FILM AND LEAVE TO INFUSE AWAY FROM THE STOVE ( LIKE MAKING TEA) FOR 40 MINUTES.
STRAIN SAUCE THROUGH A FINE SIEVE INTO A CLEAN CONTAINER,
BLAST CHILL/COOL. DATE/LABEL AND REFRIGERATE FOR UP TO 5 DAYS.
REHEAT TO ORDER.ADDING THE CORAL FROM LOBSTER ALA MINUTE
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