Velouté Marin (Velvety Marine Sauce) is a traditional French recipe for a classic sauce of seafood stock thickened with flour and finished with cream that's flavoured with a seaweed blend. The full recipe is presented here and I hope you enjoy this classic French version of: Velvety Marine Sauce (Velouté Marin).
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Velouté is one of the truly classic French sauces and this recipe puts a new twist on that classic by flavouring the sauce with the traditional quatre algues (four seaweed) blend.
Ingredients:
1 tbsp plain flour
2 tbsp butter
600ml seafood stock (reserved stock after cooking fish and/or shellfish)
2 tbsp double cream
1 tbsp Quatre algues dry seaweed blend
Method:
Melt the butter in a pan then scatter the flour over the top. Stir to form a smooth roux, then cook, stirring constantly, until the mixture is cooked and lightly brown. Whisk in the seafood stock until smooth then bring to a simmer and cook until the volume has reduced by a third. Take off the heat and whisk in the double cream and seaweed blend.
Return the mixture to the heat and cook gently until heated through. Serve warm.
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