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Sauce Velouté

Ingredients

2 tablespoons butter
2 tablespoons flour
1 cup fish stock
Capers, mashed anchovies, or mashed sardines (optional)

Preparation

  1. Step 1

    Melt the butter in a saucepan over medium heat. Whisk in the flour and cook, whisking, until the mixture is smooth and beginning to brown. Whisk in the fish stock, bring to a simmer, and simmer, stirring until thickened. Add optional ingredients as you please. You can pour the sauce directly onto any fish, right there on the plate, or you can create a casserole by pouring the sauce over some bland cooked fish. Add boiled sliced potatoes, if you wish, and heat at 350°F for 20 minutes.

    Step 2

    If you have the time, overcooked fish can also be made into fish cakes or croquettes. The binding sauce will restore some of the moisture.

How to Repair Food, Third Edition
TagsSauceFrenchEuropeanAnchovyFishSeafoodSardineNut FreeQuickEasySimmerCookbooks
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