RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4456
| View Recipe |
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| Recipe Name: |
Fish Velouté - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Fish |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
16 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
16 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.01
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
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Directions:
Melt butter in a heavy saucepan. Add the flour and stir until thoroughly mixed. Cook for just a few minutes over moderate heat until the raw taste is gone. Stop cooking as soon as the roux has a gritty appearance.
Add wine to fumet. Let cook 10 minutes. Add lemon juice. Tighten sauce with roux. Add salt and pepper to taste. |
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| Nutrition per Serving: |
| Calories: |
58 |
Total Carbs: |
1.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
5.8 |
Protein: |
0.23 |
| Fiber: |
0.35 |
Sodium: |
1.21 |
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