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#Salmon & Veloute

Ingredients

  • 3 to 4 salmon fillets (or other fish)
  • 1 to 2 tbsp of finely diced shallots
  • 1 bay leaf
  • 150 to 250 ml (2.1 to 3.5 fl oz) dry alcoholic apple cider (hard cider) – quantity depends on how much fish you cook
  • 50 to 100 ml (0.7 to 1.4 fl oz) of cream (depending on how creamy you like your sauce)
  • 1 or more tsp of freshly squeezed lemon juice
  • Salt and pepper for seasoning
  • A few slices of fresh lemon plus chives to decorate
  • For the Roux
  • 10 g (0.35 oz) flour
  • 20 g (0.7 oz) butter

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