fish, page-5

Fish with velouté

In a small saucepan heat:
1½ cups shellfish stock.
1 small onion cut into quarters.
1 bay leave.
1 small piece of thyme.

Finish off with the following:
½ cup cream.
½ cup crab meat.
Two tablespoons smoked butter.
A splash of brandy.
A splash of soy sauce.
A splash of Worcester.

Thicken slightly with corn flour if desired.

Serve with poached fish fillets.

Traditional and orginal recipe.

Photo www.duckduckgo.com
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