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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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