Velouté sauce made with fumet

60 min
Additional culinary preparation: Sauces
Seasonal period: All year
Allergens:
Fish
Fish
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Plain flour 0.04 kg
Margarine 0.04 kg
Table salt 6.25 g
Fumet 1.0 l
See Recipe
Onion 0.067 kg
Green leek 0.667 ud
Parsley 0.667 g
Fish heads and bones 0.267 kg
Water 1.0 l
Elaboration
  • Make a fumet.
  • Melt the butter, add the flour and stir both ingredients.
  • Turn off the heat and allow to cool for a couple of minutes.
  • Gradually add the fumet, mixing well.
  • Turn the fire on, let it boil and season.

Nutritional information (1 portion)
Energy
104.18
kcal
Carbohydrates
8.9
g
Proteins
1.47
g
Lipids
6.68
g
Sugars 1.92 g
Salt (Sodium) 551.27 mg
Folic acid 24.44 ug
Vitamin C 7.87 g
Vitamin A 83.47 ug
Zinc 0.14 mg
Iron 0.56 mg
Calcium 32.15 mg
Cholesterol 9.2 mg
Polyunsaturated fatty acids 3.1 g
Monounsaturated fatty acids 1.72 g
Saturates 1.74 g
Fiber 1.2 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.