![]() | |
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
| |||||||
| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
![]() |
| | Thread Tools |
|
#1
| |||
| |||
| I wanted to add this to my original question but I figured no one would see it. Iam preparing a roulade of salmon( stuffed with spinach, leeks, shrimp,shallots, onions and garlic) which Iam poaching in a flavorful courtbouillon that will have mirepoix white wine etc in it. I need to make a Veloute' sauce. I would like to incorporate the court bouillon with the Veloute' and some fish fume'to make the sauce What would be the proper quantities of each liquid to make a sauce for the salmon? Thank you Danielle |
|
#2
| |||
| |||
| That would depend on how strong your court-bouillon is. If you've poached the salmon in it your sauce may have an overwhelming salmon edge as salmon is an oily fish. Why not make a veloute' out of the fume', a little white wine, then finish with cream and a little butter. It will complement the salmon without being 'salmony'. I would say a little buerre blanc made with shallots, white wine, white wine vinegar, fume', and whole butter may even be more delicate. To me buerre blanc is the ultimate seafood sauce. |
![]() |
| Bookmarks |
| Thread Tools | |
|
|
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Killer Sauce For Fish? | indianwells | Food & Cooking Questions and Discussion | 5 | 03-26-2007 06:25 PM |
| Making a tomato sauce | Karamazov | Food & Cooking Questions and Discussion | 24 | 01-25-2007 05:10 PM |
| Dextrinization and Gelatinization in Sauce Making | chefmeryl | Food & Cooking Questions and Discussion | 4 | 04-02-2005 06:27 AM |
| substitute for fish sauce? | Tom Kazoo | Food & Cooking Questions and Discussion | 3 | 04-08-2004 07:47 AM |
| Lard & Fish Sauce | Katherine | Food & Cooking Questions and Discussion | 6 | 01-08-2001 09:21 PM |