Michel Roux Jr’s fish velouté
- Published: 22 May 13
- Updated: 25 Mar 24
This fish velouté recipe is direct from culinary legend Michel Roux Jr, who oversees the food at five-star hotel The Langham, London and headed up much-garlanded restaurant Le Gavroche for over 30 years. Here he shares a perfect wine and cream fish sauce with us, which you can enjoy with sole, cod, monkfish or oily fish.
“This is a white velouté (velvety) sauce that’s just thick enough to coat the back of a spoon. It’s thickened by evaporating liquid (reduction is the cheffy term) and by the addition of cream. It’s the cornerstone of many fish sauces,” says Michell.
Scroll down to the Tips for our favourite way to use this recipe with pan-fried dover sole…
Want to learn more from Michel Roux Jr? The chef also oversees cookery school Sauce by The Langham in London, where he hosts exclusive masterclasses.
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Makes 300ml -
Hands-on time 20 minutes
delicious. tips
And here’s how to use it…
Pan-fried sole with fish velouté
1 tsbp olive oil
2 dover sole, trimmed, dark skin removed – ask your fishmonger
25g unsalted butter
½ quantity of fish velouté (freeze the rest – see left)
Lemon wedges to serveHeat the oil in a large non-stick frying pan over a medium-high heat. Season the fish, then cook, skinned-side down, for 3-4 minutes. Carefully turn each fishover with a fish slice and fry for 1-2 minutes, then add the butter to the pan. Once it’s melted, spoon it over the fish. Remove to a 2 warmed plates to rest for 2 minutes.
Meanwhile, warm the velouté, then pour it over the fish (or serve it in a jug on the side). Serve with lemon wedges and steamed baby new potatoes, if you like.Freeze in portion sizes in freezer bags for up to 3 months.
To add a different flavour, try varying the type of wine used in the sauce. A vermouth or even a sweet wine will give a delicate, sweet and sour flavour. A splash of pastis and some chopped fresh dill would be delicious with cod or monkfish and a little added Dijon mustard would eb perfect for an oily fish such as mackerel.