Fish Veloute

SEAFOOD AND DILL VELOUTE:

DOWNLOAD RECIPE:

Ingredients:

• 4 x tbsp. butter
• 4 x tbsp. flour
• 1 x litre hot fish stock
• 1 x cup cream
• ½ cup chopped dill
• Zest of one lemon from a microplane, then finely chopped
• Season with salt, freshly ground black pepper and lemon juice to taste

METHOD:

1. Melt the butter on a low to medium heat and stir in the flour
2. Cook out the flour for about 5 minutes
3. Add the hot stock, one cup at a time and whisk well to work out any lumps.
4. Reduce heat and bring to a low simmer whisking until it is cooked.
5. Add the cream, dill and lemon zest
6. Season to taste.

Serve with:

• your favourite grilled piece of fish
• smoked salmon, burst cherry tomatoes, rocket and pasta – AS PER PHOTO
• steamed mussels and fresh bread