Sauce Velouté For Salmon

By JimMac

Ingredients

• 30 g butter
• 1 shallot, finely chopped
• 2 stalks parsley, left whole
• 1 bay leaf
• 150 ml dry white wine
• 120 ml fish stock
• 175 ml double cream
• black pepper

Preparation

Step 1

1. Melt the butter in a saucepan over a medium heat and gently fry the shallot. Add the parsley and bay leaf. Stir in the wine and bubble until reduced by two-thirds.

2. Add the fish stock to the pan and simmer again until reduced by two-thirds. Stir in the double cream and season with salt and freshly ground black pepper. Pass the sauce through a strainer and keep warm.