Fish Veloute



Type: Sauce
Serves: +-1.25 liters
Oven: N/A
Time: +- 30minutes
Important utensils: whisk, large pot


  • 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


  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

2 thoughts on “Fish Veloute”

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