fish_veloute_-_reduction_no_lfour
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fish_veloute_-_reduction_no_lfour [2026/08/01 05:28] jforbes [Variations] |
fish_veloute_-_reduction_no_lfour [2026/08/13 19:44] (current) |
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| ===== 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. |
| - | 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.1785562096.txt.gz · Last modified: 2026/08/13 19:44 (external edit)