MirepoixFish velouté enriched with mushroom liquor, cream and yolks. The classic sauce for sole, and the reason fish trimmings are worth keeping.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Hard |
| Equipment | Saucepan, whisk, fine sieve |
| Mother sauce | Velouté |
- 500 ml — fish stock
- 25 g — plain flour
- 25 g — butter
- 120 g — button mushrooms
- 80 ml — dry white wine
- 2 pc — egg yolk
- 100 ml — double cream
- 10 ml — lemon juice
- 5 g — salt
- Reduce the wine with the mushroom trimmings, add the fish stock and build the velouté on that. Fish stock is ready in twenty minutes and turns bitter at forty — this is the one stock you can overcook.
- Strain it, reduce to a coating consistency and only then think about enriching. A thin sauce cannot be rescued with cream; it can only be diluted further.
- Beat the yolks with the cream, temper, and hold the sauce under 80 °C from then on. If it must wait, stand the pan in warm water rather than back on the flame.
Compared with Velouté
- Added: fish stock 500 ml, dry white wine 80 ml, egg yolk 2 pc, double cream 100 ml, lemon juice 10 ml
- Not used: light chicken stock, white pepper
- Different amount: button mushrooms 120 g (Velouté: 40 g), salt 5 g (Velouté: 4 g)
- Same amount: plain flour 25 g, butter 25 g
Both recipes serve 4.
- One serving (1 of 4): fish stock 125 ml, plain flour 6.25 g, butter 6.25 g, button mushrooms 30 g, dry white wine 20 ml, double cream 25 ml, lemon juice 2.5 ml, salt 1.25 g
- Double batch (8 servings): fish stock 1,000 ml, plain flour 50 g, butter 50 g, button mushrooms 240 g, dry white wine 160 ml, egg yolk 4 pc, double cream 200 ml, lemon juice 20 ml, salt 10 g
In the same library
- White wine sauce — 30 min · Medium
- Sole meunière — 15 min · Medium
- Allemande — 40 min · Medium
- Aurore — 40 min · Easy
- Bercy — 35 min · Medium
- Mustard sauce — 30 min · Easy
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907), no. 127