Prepare first
This dish uses 2 preparations, each with its own recipe. Each is shown at the quantity its own recipe makes.
- Classic Fish FumetCook preparation
- Roux: White, Blond & BrownCook preparation
Bercy Fish Sauce
Back to the recipeCooking
Step 1 of 3
1 of 3
Whisk warm fumet into blond roux and simmer for 20 minutes to make fish velouté.
Suggested from the step’s words, “20 minutes”.
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What you are cooking with
- 600 ml Classic Fish Fumet
- 48 g Blond roux
- 120 ml Dry white wine
- 40 g Shallot, finely diced
- 25 g Butter
- 10 g Parsley, chopped
- 10 ml Lemon juice