Fish Velouté

Instructions

1. Prepare the mirepoix
   In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the diced onion, carrot, and celery, and sauté until softened but not browned, about 5 minutes.
2. Make the roux
   Add the remaining 3 tablespoons of butter to the pan. Once melted, sprinkle in the flour and stir continuously with a wooden spoon for 3-4 minutes to create a blonde roux. The mixture should be smooth and should smell slightly nutty, but not brown.
3. Add liquids
   Gradually whisk in the fish stock and white wine, ensuring no lumps form. Add the bay leaf and thyme sprigs. Bring to a gentle simmer, then reduce heat to low.
4. Simmer the velouté
   Allow the sauce to simmer gently for 15-20 minutes, stirring occasionally, until it has reduced slightly and thickened enough to coat the back of a spoon. The sauce should be smooth and velvety.
5. Finish the sauce
   Remove the bay leaf and thyme sprigs. Stir in the heavy cream and continue to simmer for 2-3 minutes. Season with salt, white pepper, and lemon juice to taste.
6. Strain and serve
   For the smoothest texture, strain the velouté through a fine-mesh sieve before serving. The sauce should be silky and glossy, ready to be used as a base for fish dishes or served alongside seafood.