SOUPE DE POISSON ÉCONOMIQUE de Laurent Mariotte

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

fish stock

🥗Healthier: vegetable stock

💰Cheaper: water + fish bouillon

Vegetable stock is lighter and more accessible.

white wine

🥗Healthier: white grape juice

💰Cheaper: apple cider vinegar

White grape juice adds sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct flavor.

Melt butter in a saucepan over medium heat until foamy.

Add finely chopped shallots and sauté until translucent, about 2-3 minutes.

Stir in flour to create a roux, cooking for 2-3 minutes until lightly golden.

Gradually whisk in fish stock and white wine, ensuring no lumps remain.

Bring the mixture to a simmer and cook for 10-15 minutes until thickened.

Add heavy cream and stir to combine, cooking for an additional 5 minutes.

Season with salt, white pepper, and lemon juice to taste.

In a separate pan, poach fish fillets in the velouté for 5-7 minutes until cooked through.

In a bowl, whisk egg yolk with a bit of the sauce, then temper it back into the velouté.

Add fresh herbs and adjust seasoning if necessary before serving.

Cooking Techniques

Spice Level:

Allergens