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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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