Fish Veloute (Veloute de Poisson)

By Craig Claiborne

Updated August 30, 2015

Total Time
35 minutes
Rating
3(6)
Comments
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Ingredients

Yield:About ¾ cup

  • 2 tablespoons butter

  • 3 tablespoons flour

  • 1 cup fish stock (see recipe)

Ingredient Substitution Guide
Nutritional analysis per serving

9 grams carbs; 32 milligrams cholesterol; 163 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 13 grams fat; 184 milligrams sodium; 4 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the stock, stirring rapidly with the whisk. When thickened and smooth, let simmer about 30 minutes, stirring often with the whisk.

  2. Step 2

    As the sauce cooks, globules or rivulets of butter will probably rise to the top. Skim off and discard this butter.

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