Fish and olive oil velouté

Fish and olive oil velouté

By
From
Nuovo Mondo
Makes
800
Photographer
Alan Benson

The first thing to remember with this recipe is that it is an emulsion and relies on the body in the stock to be stable. I have added a small amount of soy lecithin, which helps the emulsification and will help stabilise the velouté. It can be purchased in most health food shops. This velouté is to be used straightaway and must stay warm after the oil is incorporated. Prepare the base stock and only add the oil just before serving.

Ingredients

Quantity Ingredient
500ml Fish stock
500ml Chicken stock
2 thyme
1 tsp soy lecithin
250ml olive oil
1/2 lemon, juiced
salt

Method

  1. Place the Fish and Chicken stocks and the thyme in a saucepan over high heat and cook until the liquid has reduced to about 300 ml. Remove from the heat and strain. While the stock is still hot, stir in the lecithin.
  2. Using a hand-held stick blender, slowly add the oil in a thin, steady stream with the blender on medium speed, as if making a mayonnaise. Strain, if necessary, then season to taste with lemon juice and salt.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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