Fish Veloute

These days mostly on Sunday we have fish for lunch , the reason is Shyama, she don't make any fish dish in her place or I don't pack any fish dishes for her in tupperware when se leave on sunday evening as I think food prepared with seafood/fish etc should be eated freshly.

So then I make a some fish dish on sunday as she can enjoy it and plus it is healthy too.
So as it was sunday yesterday I made this FIsh Veloute from May Delicious Magazine and the recipe was from two-star Michelin chef at the London restaurant Le Gavroche.

I do love Michel Roux jr especially after seeing him in Master Chef, such a charming Chef and I am in full admiration when I see him making dishes in various food programmes.

Ofcourse Hans was so excited when I told I was going to make the recipe from Michel Roux as I do make him watch the Master Chef together with me.
And I must say this Veloute Sauce is one of the best I have made or I would go so far as saying the best I have ever ate.
We all loved it and I had a bit left over so I thought before I put the left over portion into the freezer I will take some pics for my blog . Normally I would take a step by step pic when I make something special but as I was not planning to blog it I didn't.
But then I changed my mind when I tasted it I was like something which taste so good one has to share.

I am giving the exact recipe from the Delicious Magazine.
I doubled the recipe as we were with 5 for lunch and I served with Steamed Salmon and Potato mash.

This is what Miche Roux has written about the sauce.
"This is a White Veloute (Velvety) sauce that just thick enough to coat the back of a spoon. It is thickend by evaporating liquid and by the addition of cream.
It is the cornerstin of many fish sauces.
A tip he gave was also when softening shallots or onions in butter you need to start with a cold pan. If you add them to a hot pan with butter they will start to caramalize and then you won't have the white color.



50 gm button mushrooms, finaly sliced
2 shallots finley slices
20 gm unsalted butter
100 ml dry white wine
300 ml good quality fresh fish stock ( I used a good quality stock from the shop)
300 ml double cream
Pepper and salt to taste
Lemon juice to taste ( optional, he has written but i think you should add)

1. In a heavy based pan, gently fry the slices mushrooms and shallots over a low heat in butter untill tender  but not colored.

2. Add the wine increase the heat and boil until the liquid is almost all evaporated, then add the stok and boil untill reduced to half.
Add the cream and boil untill the sauce is thick enough to coat the back of a spoon.
Pass through a fine siece pressing the mushrooms and shalts with the back of a spoon to extract all the flavours
Season with salt and pepper, adding a little lemon juice for taste.