Fish Veloute

• 2 13/16 tablespoons butter
• 1 onion small, chopped
• 2 shallots chopped
• 1 leek small, not too much green chopped
• 7 ounces white fish trimmings including if possble the white muscle part from 250 ml Noilly Prat
• 2 1/8 cups double cream
• 1 fresh rosemary sprg
• 1 garlic
• 1 salt and cayenne pepper
• 1 juice
• 1/4 lemon

1. Melt the butter in a frying pan add the onion shallots and leek and cook until soft but not coloured.
2. Add the fish trimmings.
3. Cook for 23 minutes.
4. Add the Noilly Prat and reduce until almost all the liquid has evapourated.
5. Add the cream and bring to the boil then simmer for a further 34 minutes and remove from the heat.
6. Add the rosemary garlic salt and cayenne pepper.
7. Cover the pan and leave to infuse for at least 20 minutes.
8. Pass through a double layer of muslin and add a little lemon juice to taste.

butter, onion, shallots, white fish, double cream, rosemary sprg, garlic, salt, juice, lemon

Taken from www.yummly.com/recipe/Fish-Veloute-1654833 (may not work)