Seafood Velouté with Fennel and Tomato

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Seafood Velouté with Fennel and Tomato

Seafood Velouté with Fennel and Tomato

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Introduction

Veloutés are sauces that acquire their creamy and velvety texture thanks to the mild cooking process used and, of course, the creamy and unctuous nature of their ingredients. Countless possibilities exist for making these sauces. Here we present a very tasty proposal based on seafood. This contributes great flavour intensity that, in turn, is complemented by the freshness of the tomato and the fennel.

Ingredients

50 g onion
50 g leek
50 g carrot
100 g tomato
500 g of seafood for the stock (prawns, crayfish, mantis shrimps, crabs)
50 g olive oil
1 l mineral water
100 g cream
1 sheet of gelatine
2 egg yolks
Fennel leaves

What you need

Induction cooktop with temperature control
Pestle
Glass jars
Fine sieve

Preparation

Sauce américaine
Velouté
Finish and serve

General Information

85ºC
Crustaceans, fish (gelatine sheets), egg, milk
4 servings

Preparation

Sauce américaine
Velouté
Finish and serve

Step 1

Separate the head from the tail of the prawns and the crayfish.

Step 2

Scald the shellfish tails for 30 seconds in boiling water. Cool, peel and put to one side.

Step 1

In a pan, fry the vegetables (except the tomato) cut into mirepoix.

Step 2

Add the crabs, the mantis shrimps, and the heads of the prawns and the crayfish.

Step 3

When golden brown, add the tomato cut into mirepoix and cook for 10 minutes.

Step 4

Crush the shellfish with a pestle. Add the water and leave to simmer for 1 hour. Strain through a fine sieve.

Step 5

Put back on the heat to reduce to half the volume, constantly skimming off the fat until completely clean. Cool and set aside.

Step 6

Hydrate the gelatine in cold water.

Step 7

Weigh out 300 g of stock and mix with the egg yolks. Pour in the cream and cook until it reaches 85ºC. Add the previously hydrated gelatine and remove from the heat.

Step 8

Fill the dish where the recipe is going to be served and leave to cool in the refrigerator for a minimum of 4 hours.

Step 1

Cut the fennel bulb into small cubes and scald in water with salt. Cool in water with ice to stop the cooking process. Rinse and set aside.

Step 2

Blanch and peel the tomato, clean out the seeds and cut the pulp into small cubes.

Step 3

Arrange the dish putting the prawns, the crayfish, the tomato, and the fennel leaves on top.