Savvy chefs know the right sauce can turn a so-so dish into a memorable culinary adventure. With a little practice, sauces are quick and relatively uncomplicated to prepare. Fish Veloute, made with ...

A seafood velouté with a crisp breadcrumb topping flavoured with a hint of truffle oil. I fry the fish first so that it doesn’t thin the creamy sauce in the pie as it cooks. You could use cod, ...

1. To make the velouté, finely dice all the vegetables and sweat over a medium heat in a little olive oil with no colour for 10minutes until softened. Add the bay, finely chopped thyme, garlic, ...

A seafood velouté with a crisp breadcrumb topping flavoured with a hint of truffle oil. I fry the fish first so that it doesn't thin the creamy sauce in the pie as it cooks. Suitable fish include blue ...

Chef Spencer Minch of Emeril's Delmonico makes a meal of Pan-fried redfish with fingerling potato Lyonnaise, tomato stewed green beans and roasted pepper-shrimp veloute. The recipe looks long, but the ...

Taste of Scotland award winner Michelle Milligan acquired The Steam Inn in 2010 and with 26 years experience behind her has given it an extensive refurbishment, creating a seafood bistro open for ...

Today we continue our Dance of the Mother Sauces with another roux-thickened beauty: veloute. Like most mother sauces, veloute is not meant to be used on its own. Rather it’s the base from which many ...