Usuba
Champagne Velouté for Fish Dishes
A delicate creamy sauce with the aroma of white wine and champagne. Perfect for white fish such as flounder, halibut, and other delicate varieties. Prepared by reducing an aromatic base with the addition of fish stock and cream to a thick consistency.
- Total
- 60 min
- Standard serving
- 324.7 g
Ingredients
Total 7
Instructions
- 1
Step 1
Place the chopped shallots and butter in a saucepan. Cook over low heat until the onions are soft.
Add white dry wine, champagne and vermouth. Increase the heat and bring to a boil, stirring.
- 2
Step 2
Reduce the heat and simmer without a lid, stirring occasionally. Reduce the liquid by about two-thirds until it reaches a syrup-like consistency.
- 3
Step 3
Pour in the fish broth and stir. Bring to a boil, then simmer covered over high heat until the liquid is reduced by half.
- 4
Step 4
Add the cream and stir. Bring to a boil again, then reduce the heat and simmer uncovered until the sauce reduces by half and thickens.
- 5
Step 5
Stir in additional heavy cream and simmer for 5 minutes.
- 6
Step 6
Check the consistency: the sauce should be thick enough to coat the back of a spoon. If it's still too thin, continue cooking for another 5 minutes.
- 7
Step 7
Strain the sauce through a fine sieve. If not serving immediately, keep the sauce warm in a water bath or steamer.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
