fish_veloute_-_reduction_no_lfour
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fish_veloute_-_reduction_no_lfour [2026/08/01 05:26] jforbes created |
fish_veloute_-_reduction_no_lfour [2026/08/13 19:44] (current) |
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| ½ tsp saffron threads | ½ tsp saffron threads | ||
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| 15 g (1 tbsp) unsalted butter | 15 g (1 tbsp) unsalted butter | ||
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| 2 small shallots, finely chopped | 2 small shallots, finely chopped | ||
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| 150 ml (⅔ cup) dry white wine | 150 ml (⅔ cup) dry white wine | ||
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| 30 ml (2 tbsp) dry white vermouth (such as Noilly Prat, optional) | 30 ml (2 tbsp) dry white vermouth (such as Noilly Prat, optional) | ||
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| 150 ml (⅔ cup) thickened cream (or heavy cream) | 150 ml (⅔ cup) thickened cream (or heavy cream) | ||
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| ½ tomato, peeled (monder), seeded, and cut into small cubes | ½ tomato, peeled (monder), seeded, and cut into small cubes | ||
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| Salt and white pepper, to taste | Salt and white pepper, to taste | ||
| - | Method | + | ===== Method |
| - | + | ||
| - | In a medium-sized saucepan, melt the butter over low heat. Add the chopped shallots and cook gently for about 2 minutes until soft and translucent — take care not to let them colour. | + | |
| - | + | ||
| - | Pour in the white wine and vermouth, increase the heat slightly, and let the liquid simmer until reduced to about 1 tablespoon. Add the infused stock and continue to cook, allowing it to reduce by half so the flavours concentrate and the sauce turns lightly syrupy. | + | |
| - | + | ||
| - | Stir in the cream and simmer gently until the sauce reaches a smooth, glossy, spoon-coating consistency. Season with salt and white pepper to taste, then fold in the diced tomato. | + | |
| - | + | ||
| - | Your velouté is now ready to serve. A silky, fragrant, and beautifully golden sauce that will make your protein shine. | + | |
| - | + | ||
| - | 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. | + | |
| - | + | ||
| - | 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. | + | |
| - | | + | - |
| + | - Pour in the white wine and vermouth, increase the heat slightly, and let the liquid simmer until reduced to about 1 tablespoon. Add the infused stock and continue to cook, allowing it to reduce by half so the flavours concentrate and the sauce turns lightly syrupy. | ||
| + | - Stir in the cream and simmer gently until the sauce reaches a smooth, glossy, spoon-coating consistency. Season with salt and white pepper to taste, then fold in the diced tomato. | ||
| + | - | ||
| - | Tomato Velouté: A favorite for kids. Add 100 ml of tomato passata (store-bought organic or homemade) to the base velouté. | + | ===== 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. |
| + | * **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. | ||
| + | * **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. | ||
fish_veloute_-_reduction_no_lfour.1785561964.txt.gz · Last modified: 2026/08/13 19:44 (external edit)