Fish Veloute

Ricardo Soares

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

  • 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

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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