Sauces and Stocks

Fish Veloute

Velouté is one of the five "mother sauces" of classical cuisine. It can be made with any white stock, but this version, the fish velouté, is made with fish stock. There's also a veal velouté and a chicken velouté. This sauce can be used as it is, but more often than not it is embellished by adding ingredients to the basic sauce for example herbs, wine, cream, anchovies, shallots, sherry, brandy, mushrooms, fennel etc.

Dish Type: French
Serves: 2
Preparation time: 10 mins
Cooking time: 5 mins
Difficulty: Easy
Cuisine type: Hot Sauces

Ingredients

400ml White Fish Stock (white stock just means the bones were not roasted)
40g Unsalted Butter
40g Plain Flour
Salt & Pepper

Allergens

Fish
Celery
Milk
Wheat (Gluten)

Method

Bring the stock to a simmer in a large saucepan.
In a separate saucepan, melt the butter over low heat (don't let it burn) and add the flour.
Raise the heat to medium and stir the butter and flour together for about 2 minutes. This is your roux.
Whisk the simmering stock into the roux and keep heating and whisking. When the stock begins to simmer again, turn down the heat to low and cook until the sauce thickens. A thin skin may form; just skim it away with your spoon.
Season with salt and pepper
Strain through a fine sieve or chinois if you have one.
When using this sauce as a base for another sauce cover the top with a cartouche, as this will stop a skin from forming on the surface.

We also recommend trying our Fish Velouté with white wine recipe and ChalkStream Trout with leek veloute recipe.