How to make a velouté sauce with salmon or other fish | Quick method

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

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 flavor

chicken stock

🥗Healthier: vegetable stock

💰Cheaper: water + seasoning

Vegetable stock is lighter and often less expensive

Melt butter on low to medium heat.

Add flour to melted butter and whisk for 2-2.5 minutes to form a white roux.

Remove roux from heat to avoid overcooking.

In a small pan, add cider and place salmon fillet inside.

Season salmon with salt and pepper, and add thinly diced shallots and a bay leaf.

Cover the pan with parchment paper greased with butter, leaving a small hole for steam.

Turn heat to medium and simmer until the salmon is cooked, about 8-12 minutes depending on thickness.

Remove salmon and keep warm in an oven at 50 degrees Celsius.

Add the cooking juices from the salmon to the roux and whisk to combine.

Turn heat back on to medium-high and thicken the sauce.

Stir in heavy cream and mix until hot.

Add lemon juice to taste and adjust seasoning with salt and pepper.

Serve salmon topped with the cider velouté sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens