SV Solstice Recipes

User Tools

Site Tools

Trace: • halibut_poached_with_roasted_garlic_and_paresan • hatch_chile_green_enchilada_sauce
fish_veloute_-_reduction_no_lfour

Differences

This shows you the differences between two versions of the page.

Link to this comparison view

Both sides previous revision Previous revision
Next revision 		Previous revision
fish_veloute_-_reduction_no_lfour [2026/08/01 05:28]
jforbes [Variations] 		fish_veloute_-_reduction_no_lfour [2026/08/13 19:44] (current)
Line 27: Line 27:
 ===== Variations ===== ===== Variations =====
  
-  * Mustard Velouté: Add 2 tbsp mustard off the heat, plus 1 tsp freshly chopped herbs such as tarragon or mixed herbs. Lovely with salmon or mackerel. +  * **Mustard Velouté**: Add 2 tbsp mustard off the heat, plus 1 tsp freshly chopped herbs such as tarragon or mixed herbs. Lovely with salmon or mackerel. 
-  * Caper Velouté: Use a light pork or lamb stock, add 2 tbsp drained capers plus 3 tbsp double cream. Simmer for a few minutes, then serve with pork or lamb. +  * **Caper Velouté**: Use a light pork or lamb stock, add 2 tbsp drained capers plus 3 tbsp double cream. Simmer for a few minutes, then serve with pork or lamb. 
-  * Tarragon Velouté: One of the simplest. Just add a good tablespoon of freshly chopped tarragon to the base velouté. Works beautifully with chicken or fish. +  * **Tarragon Velouté**: One of the simplest. Just add a good tablespoon of freshly chopped tarragon to the base velouté. Works beautifully with chicken or fish. 
-  * Tomato Velouté: A favorite for kids. Add 100 ml of tomato passata (store-bought organic or homemade) to the base velouté. +  * **Tomato Velouté**: A favorite for kids. Add 100 ml of tomato passata (store-bought organic or homemade) to the base velouté. 
-  * Mushroom Velouté: Finely slice 100 g of button mushrooms and pan-fry until golden. Stir into the cream before adding it to the velouté, then proceed as with the base recipe.+  * **Mushroom Velouté**: Finely slice 100 g of button mushrooms and pan-fry until golden. Stir into the cream before adding it to the velouté, then proceed as with the base recipe.
fish_veloute_-_reduction_no_lfour.txt · Last modified: 2026/08/13 19:44 (external edit)

Page Tools