Fish Velouté Derivative Sauces

Stock base

Sauce Name

ingredients + basic velouté sauce  + ingredients

Fish

Bercy

Sauté 1 oz (30 g) finely chopped shallot in butter. Then add ½ cup (120 ml) dry white wine and ½ cup (120 ml) of fish stock. Reduce the mixture by one-third. Then add, the fish velouté, ½ cup (120 ml) cream, and reduce to 2 cups (1/2 liter). Finish the sauce with 1.5 oz (50 g) butter, 1 tbsp (15 ml) lemon juice and 1 tbsp (15 ml) of chopped parsley.

Fish

Cardinal

Add ½ cup (120 ml) fish stock to 1 cup (240 ml) fish velouté, and 1 cup (240 ml) béchamel sauce. Reduce the mixture by half and add 1 cup (240 ml) cream and a dash of cayenne pepper. Swirl in 1 oz (30 g) lobster butter and 1 tbsp (15 ml) brandy. Garnish with lobster medallions just before serving.

Fish

Normande

Add 2 oz (60g) mushroom trimmings, ½ cup (120 ml) shellfish liquor (oyster puree or clam juice or mussel juice) and ½ cup (120 ml) fish stock, 1 tbsp (15 ml) lemon juice and 2 cups (1/2 liter) fish velouté. Reduce by one third (15 to 20 minutes) and finish with a 2 egg-yolks and ½ cup (120 ml of cream liaison. Strain through a fine mesh sieve.

Fish

Vin Blanc (white wine)

Reduce ¼ cups (60 ml) dry white wine by half and then add 2 cups (480 ml) fish Velouté. Reduce the velouté by one third or until it coats the back of a spoon. Add ¼ cup (60 ml of cream.  Just before serving, swirl in ½ oz (15 g) butter and season with salt, white pepper and a couple of drops of lemon juice. Strain through a fine mesh sieve and serve.