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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