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	White Fish sauce
	Sauce veloutée au poisson
	Ingredients     Sole Marinextract™ F-6998  100 g - Reference ACTIV F-6998 Sample Shelled shrimps 50 g Mushrooms 55 g Shallots 50 g Butter 50 g White roux 80 g Fish fumet  70 cl Liquid cream  110 g Water/White wine  Q.S. Salt, pepper, parsley and other spices Q.S.   Preparation : Fried shallots in butter. Deglaze with white wine and let reduce. Mix Fish fumet and white roux, cook 10 minutes and add to the first mix. Boil 10 minutes and filter. Add Sole Marinextract™ F-6998, liquid cream, water and mix. Cook 5 minutes and add salt, pepper, spices, parsley, fried mushrooms and shrimps. Others Recipes  Crayfish Bisque  Saffroned Krill Cakes  Mediterranean-style Fish Soup  Lobster Bisque  Vegetable Mirepoix
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