Velouté sauce made with fumet

60 min
Additional culinary preparation: Sauces
Allergens
Fish
Fish
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Txuri flour (R) 0.04 kg
Margarine 0.04 kg
Table salt 0.006 g
Fumet 1.0 l
See Recipe
Onion 0.067 kg
Green leek 0.667 ud
Parsley 0.001 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
219.63
kcal
Carbohydrates
26.95
g
Proteins
6.29
g
Lipids
7.65
g
Fiber 8.41 g
Saturates 1.98 g
Monounsaturated fatty acids 1.72 g
Polyunsaturated fatty acids 3.58 g
Cholesterol 9.2 mg
Calcium 177.04 mg
Iron 2.97 mg
Zinc 0.77 mg
Vitamin A 258.67 ug
Vitamin C 55.87 g
Folic acid 209.23 ug
Salt (Sodium) 133.82 mg
Sugars 19.2 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.