This fish velouté recipe is direct from culinary legend Michel Roux Jr, who oversees the food at five-star hotel The Langham, London and headed up much-garlanded restaurant Le Gavroche for over 30 years. Here he shares a perfect wine and cream fish sauce with us, which you can enjoy with sole, cod, monkfish or oily fish.
“This is a white velouté (velvety) sauce that’s just thick enough to coat the back of a spoon. It’s thickened by evaporating liquid (reduction is the cheffy term) and by the addition of cream. It’s the cornerstone of many fish sauces,” says Michell.
Scroll down to the Tips for our favourite way to use this recipe with pan-fried dover sole…
Want to learn more from Michel Roux Jr? The chef also oversees cookery school Sauce by The Langham in London, where he hosts exclusive masterclasses.
Ingredients
- 50g button mushrooms, finely sliced
- 2 shallots, finely sliced
- 100ml dry white wine
- 300ml good-quality fresh fish stock
- 300ml double cream
- Lemon juice to taste (optional)
Method
- In a heavy-based pan, gently fry the sliced mushrooms and shallots over a low heat in the butter until tender but not coloured (see Tips)
- Add the wine, increase the heat and boil until the liquid is almost all evaporated, then add the stock and boil until reduced by half. Add the cream and boil until the sauce is thick enough to coat the back of a spoon. Pass through a fine sieve, pressing the mushrooms and shallots wiht the back of a spoon to extract all the flavour. Season and salt and pepper, adding a little lemon juice if necessary.
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