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Velouté sauce with champagne for fish

4 servings

60 minutes

Good with flounder or halibut

Energy value per serving
CaloriesProteinsFatsCarbohydrates
445.8
kcal
3.3g
grams
34.1g
grams
13g
grams
Ingredients
4servings
Shallots
4 
head
Butter
15 
g
Dry white wine
300 
ml
Vermouth
75 
ml
Semi-dry champagne
60 
ml
Fish broth
375 
ml
Cream 30%
375 
ml
Cooking steps
  • 1

    Place shallot onion and oil in a saucepan and cook over low heat until soft. Add wine, champagne, and vermouth. Increase heat and bring to a boil, stirring.

    Required ingredients:
    1. Shallots4 heads
    2. Butter15 g
    3. Dry white wine300 ml
    4. Semi-dry champagne60 ml
    5. Vermouth75 ml
  • 2

    Reduce the heat and simmer at a bubbling boil, uncovered, for about 25 minutes or until the liquid is reduced by two-thirds to a syrup consistency, stirring occasionally.

  • 3

    Pour in the broth, stir, and bring to a boil again. Cook everything covered on high heat for 20 minutes until the liquid reduces by half.

    Required ingredients:
    1. Fish broth375 ml
  • 4

    Add cream and mix. Bring to a boil again, then reduce the heat and cook uncovered until the sauce thickens by half.

    Required ingredients:
    1. Cream 30%375 ml
  • 5

    Mix 4 tablespoons of heavy cream and boil at a bubbling simmer for 5 minutes.

    Required ingredients:
    1. Cream 30%375 ml
  • 6

    After reduction, the sauce should be thick enough to coat the back of a spoon. If it's too runny, reduce it for another 5 minutes.

  • 7

    Before serving, strain the sauce through a fine sieve. If you do not plan to serve immediately, keep the sauce warm in a bain-marie or steamer.

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