How to make a velouté sauce with salmon or other fish | Quick method
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- čas přidán 22. 05. 2024
- Learn how to pan poach salmon in apple cider and make a deliciously easy velouté sauce with the cooking juices. This method works with white fish too.
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I made this recipe for our Valentine's Day dinner and it turned out beautifully! I was very intrigued by your use of Apple cider instead of white wine, but it's flavor was delicious. Merci beaucoup,
Stefan!
glad to hear that 🙂👍
the 1st presentation looked perfect, simple elegant
Thanks for talking about the difference between the restaurant version and the home cooking version.
The addition of the Calvados was very noticeable and imparted an almost brandy flavour to my sauce. The salmon was delicious and the meal took just over an hour from the start to dishes in the sink. I'll wash them tomorrow morning. Thank you Stephan for an exquisite recipe.
The last time i watch your video you only have 200 subscribers. Now you have 630k subscribers. Good job. Im happy for you, sit. Hardwork really pays off.
the mixing bowl pot looks perfect, so does the recipe
French cuisine never gets old. Love love love french cuisine💜
I love finding French recipes with fish so thank you
I didn't have any cider but I substituted an Australian white sauvignon. The dish was so easy and the recipe was perfect. I used a haddock fillet. I am getting my shopping list prepared and will be sure to order salmon and cider. Thank you Stephane
my pleasure
I’m glad to hear it. I plan on substituting a dry white wine since I don’t have cider
Sauv blanc is my favorite wine to drink / cook!
@@carolcollins5490 : Sauv blanc or pinot grigio are similar. If you are in europe Fume Blanc is good.
Cider is sweet, whereas sauvignon and pinot grigio is dry. Might have missed out.
Stephane enjoying his food makes me happy.
I really like your cooking, Stephane. Thank you for not charging for your perfect demonstrations!
Lovely and simple! Thanks.
I am soooooo doing this! Looks amazing. Thanks Chef!
Thank you for sharing. The sauce was delicious and ‘so’ easy to make . So many possibilities with this veloute sauce! 🙏
Humm, it looks delicious 😋 😋. Thanks Steph 🙏
Dinner sorted! Thank you for this !!
Gorgeous dish chef! I can almost taste the lemon sauce and salmon delicateness from here.🙏👏👏👏
I appreciate his honest self assessment.
I've watched this three times now, I have so much to learn from this. Thank you.
Will try this tonight, looks great! Thanks
Just made this tonight and it was excellent. So simple! I added capers and some Basil to the Veloute sauce at the very end. Thanks again for your channel, it makes me not shy away from French cooking!
That looks crazyly delicious
Brilliant and so simple. Am definitely trying this. Many thanks.
Wow amazing recipe ! Thank you chef for sharing ❤️❤️❤️👍👍👍
I make this frequently now. Family loves it. Even the kids! Thank you for this!
Great recipe! Will try more sauces!
Looks great!
Thank you for fantastic tips on your show. I will enjoy cooking the fish as you have instructed.😊
It’s simple, but it sounds like it’s delicious. I will have to make this one day.
I just love your cooking! I have made many of your preparation and all have turned on just great. Thank you so much for sharing your work with the rest of the world. Greetings from Chile.
Looks delicious.
This looks beautiful
I’m going to try it thank you 😊
That looks delish!
Tried it today, super nice and the family was very happy! Thank you for the video
😀so fun to hear you enjoy that salmon!! Like the velouté recipe! Thanks!
Charming guy - charming ways to prepare nonpretentious, but classique foods - shall follow and copy you ! Such a joy!
Thanks!
Lovely! I love poached fish with velouté or beurre blanc. The fish juices really make it so good. Cider is a great idea.
With prices on the increase (worldwide), I tried the velouté with a Basa fillet... (not to be confused with bass)....
délicieux .... great sauce 👏👍
Awesome! chef, thank you.
That was awesome, and it can go with any fish with the veloute taking on the fishes traits. I gotta try this.
My favorite part is always the tasting. Just love the reactions.
omg. I'm doing this. Thank you chef.
Constantly informative and helpful 🙏💐🥰
Definetly will try this
Looks good.
very delicious. Was very easy to make and made the salmon the best tasting fish.
Wonderful! I am reluctant to suggest because I am not a chef, but I do like tarragon with fish and would add that to my sauce. Thank you for sharing✌️
Great suggestion. Thanks
I imagine that you mean fresh not tried, right? Thank you for the suggestion. I want to start using more herbs in my cooking, and it's good to have ideas from someone who knows what works.
@@cremebrulee4759 I don’t always have fresh unfortunately so do use dried. I have also tried to grow tarragon both outside in the summer and indoors during winter but it really seems a difficult one to grow!
Great suggestion to add some tarragon, thank you for sharing 👍
Tarragon is a great idea ! Thank you
Thank you chef
🙏🧑🍳❤️🐠
Stefan, that is an absolutely beautifully designed flat whisk. I especially love how it has that curved profile to make it fit into saucepans more easily. I have been trying to share the value of flat whisks with all of my American cooking friends here in the USA, as most people here don't even know about them. But yours is a very cool design, and I am excited that you have something so cool.
Made this today with trout fillets, lovely veloute👍👍
Excellent!
That looks magnificent! I would have never thought to use apple cider this way, but it makes sense. Thank you so much for posting this.
If you cant find decent cider, I would suggest a Portuguese Vino Verde it has great acidity and is nice and dry.
gotta try this
Lovely. I’ll try it soon.
Wonderful!!
OMG it looks lovely. I can't wait to try it. I thank you so much. :)
I must try this! I’ve only used a white sauce with a variety of herbs but I’ve never used wine or cider just poached cod or haddock in milk.
Baked salmon in water with lemon slices is ok but this looks more controlled so it’s not over cooked. Great!
It turned out wonderful👌💯..again, another delicious one..well, it's hard to choose among so many delicious recipes..😊
I like it how surprised he is at the end. Looks like it tastes better than he had dreamed of. 😁
This was something I've been wanting for a long time - ever since this nice European style seafood restaurant near me closed long ago. Such a subtle and not overly rich sauce, went so nicely with fresh salmon. Halibut would have been wonderful too. Of course, I had to make a personal modification. I poured extra liquid into the sauce so it would accommodate the meat from one whole fresh Dungeness crab I picked. Heating that meat up in the sauce until the flavor blended in a bit made it next level. Folks in crab country may want to try this trick! It was fantastic. Thanks Stephane!
Wow looks delicious yummy yummy 😋 😍
Hmmm, that looks astounding and straight forward to make. I have plenty of salmon, so I'll give this one a go, thanks for the lesson!
Perfectly cooked salmon! So fresh and nutritional idea for summer lunch, I'll try it😍
Try cooking the salmon to a medium or medium well degree is much nicer
I fell in love with french cooking after watching your video. Its simple and delicious. I have also learned alot of cooking technique from your video. Thanks for sharing. From Singapore ❤
We eat salmon almost every week, it’s about the only fresh fish easy to come by where I live..🙁 This definitely will be my new favorite ! 😋😊
As always, love your cooking style, simple, delicious and elegant ! Thank you!🙏🏻❤
Perfect!!
Thank you for this. Tried it but substituted the cider for white wine. I've had many failures trying to make a nice white wine sauce with my fish. This recipe was a success thanks to you 🙂
Lovely light & refreshing dish to eat in this heat, thank you.
As a Frenchman you may not agree but I think good cider🍏or perry🍐 can really compete with many wines, especially for cooking with.
Delicious!
wow, great recipes 😍😍😋😋
Looks delicious
You speak English beautifully! Merci bcp! 🇫🇷
in fact, this is typical French English :), cute.
He is such a good teacher.
Yes, excellent, thorough teacher - and no distracting music!!
I serve salmon a lot, and just tried this today. It's been a long time since I've made a roux, and I do not recommend using "whole wheat white flour". Use white flour. (The former was all I had..) In any case, I loved the result. It was a new taste for an old standard. Not sure why this popped up in my CZcams feed last night, but it gave me a project for today. I served steamed peas and broccoli as a side. Fabulous!!!!
100%, you don't want the hulls of whole wheat flour in your roux, as they won't smooth out and you'll end up with a grainy sauce. White flour all the way for this recipe. Looks like a great weeknight dinner recipe, I'm going to try it out this week! Might add some dill, capers, or something to the veloute though, we'll see.
Thank you for showing this with salmon because my mom buys salmon so frequently I'm almost to the point to where I don't like it. I like this take on the sauce and how you cooked the fish. Lol now I can like salmon again.
This looks yummy! I eat alot of salmon, and was looking for a new way to prepare it!
Miam ! Heureux de connaître la recette authentique. Je vais essayer d'en faire moi-même !
Thanks!
Am making this tonight will review it later!
Very delicious 🤤😋
Tres belle. Merci
You make everything look so achievable and delicious 😋
Thank you 😊
I'll give this a go.
So beautiful. I'm trying it with skinned haddock fillet.
I like your Normandy recipes using apple cider, like the previous video "Pork Normandy" which I tried successfully on first attempt. I will try this Salmon Velouté, looks simple. Merc beaucoup.
Brilliant.
Awesome 😎
Thanks
Awesome 👌
Just finished... eating. All gone! Fly me to the Moon is the name of dish. Thank you, Academy.
looks delicious, I gotta get some salmon soon
Everything looks perfect and I am definitely going to try it! mind you, its the first time I see a frenchman holding the fork in his right hand :-)
I like to buy my salmon with skin on. When I’m ready to cook I skin the salmon and cut the skin into as many parts as I’m serving. I then fry the skin in a small amount of oil until crisp. I reserve the skins and use the pan drippings to make the sauce. When the sauce is ready and bubbly I turn off the heat, tuck in my individually portioned salmon pieces then cover with pan lid. Be sure the pieces are submerged. Fifteen minutes later I plate perfectly cooked salmon, cover with sauce and garnish with the fried fish skin inserted into the fish.
must give this a try, tnx
I don't understand why people get rid of the skin, it's great
Outstanding Stephane, many thanks. Impressed with the whisk and looked for on your website but could only find OXO ones which i have. Nonetheless thanks again this was a saviour.😊
Lovely. 💮
magnifique !
Merci Chef.👍👏👏🇪🇸🙋
El día de hoy hice la receta paso a paso solo que la salsa me quedo un poco mas espesa pero creo igual de rica, gracias por la receta saludos desde México
If you don’t like to make sauces, IKEA has dill sauce packets and the Germans sell it in 2 bags per box and both work well. Just put the salmon filets in the pot pour the sauce from packet over, cover, cook in a toaster over or oven, and voila done. Tasted amazing each time I made it. Serve with sautéed broccoli and rice (either separate or cooked together as a pilaf)