5 Sauces To Level Up Your Fish

RECIPES Fish Stock 1 kg fish bones 1 leek ½ fennel bulb 1 celery stick 1 small onion ½ garlic bulb 1 sheet kombu Parsley stalks Dill Tarragon Water 1.⁠ ⁠Blanch bones 1 minute then remove 2.⁠ ⁠Add leek, fennel, celery, onion, garlic, kombu and cover with cold water 3.⁠ ⁠Bring to boil and skim off impurities 4.⁠ ⁠Add herbs and simmer 25 minutes 5.⁠ ⁠Rest 10 min then strain. Chill 3–5 days or freeze. Fish Velouté 2 tbsp butter 2 tbsp flour 2 cups fish stock 1tbsp wholegrain mustard 1 tbsp capers 1 tbsp chives Lemon juice Salt 1.⁠ ⁠Make a blonde roux by mixing melted butter and flour until a sandy consistency 2.⁠ ⁠Add wine and stock 3.⁠ ⁠Reduce until thick then add cream 4.⁠ ⁠Finish with capers, herbs, wholegrain mustard, chives, lemon Beurre Blanc 150g unsalted butter, cold, cubed 1 small shallot 100ml white wine 50ml white wine vinegar or lemon 100ml fish stock 2–3 tbsp cream Salt, chardonnay vinegar, chives 1.⁠ ⁠Reduce shallot, wine, vinegar, stock until syrupy 2.⁠ ⁠Turn off the heat then add cream and gently reheat 3.⁠ ⁠Whisk in butter on low heat 4.⁠ ⁠Infuse herbs 10min, strain, finish with lemon and chives Cider Butter 150g unsalted butter, cold 1 small shallot ½ fennel bulb White part of leek 100ml dry cider 50ml lemon juice 100 ml fish stock 2–3tbsp cream Salt 1.⁠ ⁠Sweat veg down in butter 2.⁠ ⁠Add cider and stock and reduce 3.⁠ ⁠Add cream then finish with cold butter, whisking 4.⁠ ⁠Rest for 10min and strain then finish with lemon Curry Sauce 2 tbsp oil 1 onion 1 clove garlic 1 tbsp ginger paste 2 tsp curry powder 1 tsp turmeric 1 tbsp tomato paste 500ml fish stock Cream ½ tsp salt 1.⁠ ⁠Soften onion and garlic until coloured 2.⁠ ⁠Add garlic, ginger curry powder, turmeric, tomato paste, stock and cream 3.⁠ ⁠Cook 25min, add lemon, blend and strain Peppercorn Sauce 300g shallots Butter 1 tbsp pink & black peppercorns 150g white miso 100ml vermouth 2 cups fish stock Soy or tamari Splash of cream 1 tbsp green peppercorns, capers, parsley Lemon juice 1.⁠ ⁠Fry shallots and ground peppercorns 2.⁠ ⁠Add vermouth, flame/reduce until alcohol is burned off, add stock 3.⁠ ⁠Reduce, add miso and soy 4.⁠ ⁠To finish, add cream, capers, parsley and lemon