Fussion seafood veloute: In a medium saucepan bring the...

Fussion seafood veloute:

In a medium saucepan bring the following to a simmer:
400 ml total fish stock and / or shellfish stock.
100 ml whole milk.
100 ml cream.
35 ml white wine.
35 gm butter.
¼ dozen pieces total of chopped parsley and / or dill.

And ‘some’ of the following if desired:
100 ml of chicken stock claim juice or clear vegetable stock.
75 ml of bonito stock.
A few splashes of brandy or sake.
A few splashes liquid smoke.
A few splashes of sweet soy.
A few splashes of fish sauce.
A few splashes of Worcestershire.
A few splashes of xo.
½ teaspoon mustard.
¼ teaspoon miso.

Thicken slightly with corn flour.

Serve with lightly seared seafood.

traditional and original recipe.

photo from google images.
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