Michel Roux Jr’s fish velouté

Michel Roux Jr’s fish velouté

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.

Michel Roux Jr’s fish velouté

“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.

  • Serves icon Makes 300ml
  • Time icon Hands-on time 20 minutes

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)
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. 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)
  2. 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.

delicious. tips

  1. And here’s how to use it…

    Pan-fried sole with fish velouté
    1 tsbp olive oil
    2 dover sole, trimmed, dark skin removed – ask your fishmonger
    25g unsalted butter
    ½ quantity of fish velouté (freeze the rest – see left)
    Lemon wedges to serve

    Heat the oil in a large non-stick frying pan over a medium-high heat. Season the fish, then cook, skinned-side down, for 3-4 minutes. Carefully turn each fishover with a fish slice and fry for 1-2 minutes, then add the butter to the pan. Once it’s melted, spoon it over the fish. Remove to a 2 warmed plates to rest for 2 minutes.
    Meanwhile, warm the velouté, then pour it over the fish (or serve it in a jug on the side). Serve with lemon wedges and steamed baby new potatoes, if you like.

  2. Freeze in portion sizes in freezer bags for up to 3 months.

  3. To add a different flavour, try varying the type of wine used in the sauce. A vermouth or even a sweet wine will give a delicate, sweet and sour flavour. A splash of pastis and some chopped fresh dill would be delicious with cod or monkfish and a little added Dijon mustard would eb perfect for an oily fish such as mackerel.

Buy ingredients online

Recipe By

Michel Roux Jr

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Watercress velouté with pecorino straws

Serve this velvety, bright green watercress velouté in shot glasses...

Save recipe icon Save recipe icon Save recipe

Scallops with confit potatoes and a ginger and thyme velouté

Bring restaurant-style cooking to your home with Angela Hartnett’s scallops...

Save recipe icon Save recipe icon Save recipe

Dinner ideas for two

Pan-fried dover sole with caper, lemon and parsley butter sauce

Debbie Major’s simple whole dover sole recipe is perfect for...

Save recipe icon Save recipe icon Save recipe

September seasonal recipes

Sole veronique with tarragon mash

What is sole veronique? It’s a classic French fish dish...

Save recipe icon Save recipe icon Save recipe

Easy dinner party mains

Sole meuniere

The French name of this dish makes it sound like...

Save recipe icon Save recipe icon Save recipe

Monkfish wrapped in Parma ham

This classic dinner party dish of monkfish wrapped in Parma...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.