Velouté sauce made with fumet

60 min
Additional culinary preparation: Sauces
Seasonal period: All year
Allergens:
Fish
Fish
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Plain flour 0.04 kg
Margarine 0.04 kg
Table salt 6.25 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
219.32
kcal
Carbohydrates
26.9
g
Proteins
6.27
g
Lipids
7.64
g
Fiber 8.39 g
Saturates 1.98 g
Monounsaturated fatty acids 1.72 g
Polyunsaturated fatty acids 3.58 g
Cholesterol 9.2 mg
Calcium 175.88 mg
Iron 2.95 mg
Zinc 0.77 mg
Vitamin A 258.67 ug
Vitamin C 55.61 g
Folic acid 209.01 ug
Salt (Sodium) 618.96 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.