Basa Filet with Dill Velouté Sauce and Vegetable Julienne

With this recipe you are going to implement to make a fish stock if you don’t have any fresh one.  And you will make a Normande sauce along with vegetable Julienne for garnishing. 

Preparation Time: 15 minutes          Cooking Time: 40 minutes          Serves: 2

Ingredients
To pan-fry the fish:
2 basa filets or other white fish filet
1 tsp butter
1 tsp vegetable oil
2 tbsp flour
Fish Velouté with dill:
2 tbsp flour
2 tbsp butter
1 cup fish stock
1 tbsp fresh dill
Salt and pepper
1 cup vegetable Julienne, to garnish

Preparation Steps

In a medium-sized saucepan, melt the butter. Remove the sauce pan from the stove and quickly stir in the flour. Return the sauce pan to the heat and cook the paste mixture, stirring frequently until it turns pale and straw-like in color. This should take a couple minutes. Take the sauce pan off the heat again and whisk in half of the stock. Make sure that the paste has dissolved and a liquid has formed without any lumps. Return the pan to the heat and stir in the remaining stock. Bring the liquid to a gentle simmer. Reduce the heat but continue to simmer the sauce for about 25 minutes, stirring from time to time and skimming off any skin that forms on the top.

Once the sauce has reached the desired consistency, season with salt and pepper, strain the sauce through a sieve and add the chopped dill.

Meanwhile, in a frying pan, melt the butter with vegetable oil. Season the fish filets with salt and pepper and dredge each side of the filet in the flour. Cook them in the pan on medium-high heat for 12 minutes or until golden.

Serve the filets with the sauce on top.