How to make a velouté sauce with salmon or other fish | Quick method

[@jonathanlax734]

I made this recipe for our Valentine's Day dinner and it turned out beautifully! I was very intrigued by your use of Apple cider instead of white wine, but it's flavor was delicious. Merci beaucoup, Stefan!

[@FrenchCookingAcademy]

glad to hear that 🙂👍

[@ttg3424]

French cuisine never gets old. Love love love french cuisine💜

[@SteveMaGuff]

Thanks for talking about the difference between the restaurant version and the home cooking version.

[@surthrivingalaska2511]

As an Alaskan with more salmon in the freezer than I know what to do with I love seeing elegant salmon recipes like this.

[@TheMrTomkennedy]

Thanks

[@HS22181]

I appreciate his honest self assessment.

[@helgadyckerhoff8292]

I really like your cooking, Stephane. Thank you for not charging for your perfect demonstrations!

[@mrrhall9989]

I've watched this three times now, I have so much to learn from this. Thank you.

[@billwatters4833]

The addition of the Calvados was very noticeable and imparted an almost brandy flavour to my sauce. The salmon was delicious and the meal took just over an hour from the start to dishes in the sink. I'll wash them tomorrow morning. Thank you Stephan for an exquisite recipe.

[@jacquess1401]

Thanks!

[@billwatters4833]

I didn't have any cider but I substituted an Australian white sauvignon. The dish was so easy and the recipe was perfect. I used a haddock fillet. I am getting my shopping list prepared and will be sure to order salmon and cider. Thank you Stephane

[@FrenchCookingAcademy]

my pleasure

[@carolcollins5490]

I’m glad to hear it. I plan on substituting a dry white wine since I don’t have cider

[@faithsrvtrip8768]

Sauv blanc is my favorite wine to drink / cook!

[@faithsrvtrip8768]

@@carolcollins5490 : Sauv blanc or pinot grigio are similar. If you are in europe Fume Blanc is good.

[@jackismname]

Cider is sweet, whereas sauvignon and pinot grigio is dry. Might have missed out.

[@euniceappling7912]

I am making this dish for Thanksgiving ❤❤❤❤love all the ingredients. Thank you, Chef

[@annemariestein7491]

He is such a good teacher.

[@silva777]

Yes, excellent, thorough teacher - and no distracting music!!

[@parsleypalace3272]

I serve salmon a lot, and just tried this today. It's been a long time since I've made a roux, and I do not recommend using "whole wheat white flour". Use white flour. (The former was all I had..) In any case, I loved the result. It was a new taste for an old standard. Not sure why this popped up in my KZbin feed last night, but it gave me a project for today. I served steamed peas and broccoli as a side. Fabulous!!!!

[@adamjackson82]

100%, you don't want the hulls of whole wheat flour in your roux, as they won't smooth out and you'll end up with a grainy sauce. White flour all the way for this recipe. Looks like a great weeknight dinner recipe, I'm going to try it out this week! Might add some dill, capers, or something to the veloute though, we'll see.

[@alexanderdavis7749]

I love finding French recipes with fish so thank you

[@MatthewSmith-cp3hu]

the 1st presentation looked perfect, simple elegant

[@cvv9545]

Tried it today, super nice and the family was very happy! Thank you for the video

[@marikalathem813]

Wonderful! I am reluctant to suggest because I am not a chef, but I do like tarragon with fish and would add that to my sauce. Thank you for sharing✌️

[@rta3738]

Great suggestion. Thanks

[@cremebrulee4759]

I imagine that you mean fresh not tried, right? Thank you for the suggestion. I want to start using more herbs in my cooking, and it's good to have ideas from someone who knows what works.

[@marikalathem813]

@@cremebrulee4759 I don’t always have fresh unfortunately so do use dried. I have also tried to grow tarragon both outside in the summer and indoors during winter but it really seems a difficult one to grow!

[@kbar4462]

Great suggestion to add some tarragon, thank you for sharing 👍

[@stefool]

Tarragon is a great idea ! Thank you

[@MatthewSmith-cp3hu]

the mixing bowl pot looks perfect, so does the recipe

[@davidcarbone3385]

I just read about making fish using a Meuniere sauce, but I like this recipe, too! So, I'll have to try to both very soon! Thank you!

[@jeremyphillips7827]

That looks magnificent! I would have never thought to use apple cider this way, but it makes sense. Thank you so much for posting this.

[@nemo4evr]

If you cant find decent cider, I would suggest a Portuguese Vino Verde it has great acidity and is nice and dry.

[@AF-lh2cy]

Charming guy - charming ways to prepare nonpretentious, but classique foods - shall follow and copy you ! Such a joy! Thanks!

[@josephpearson2230]

You speak English beautifully! Merci bcp! 🇫🇷

[@JaroslavaPirkova]

in fact, this is typical French English :), cute.

[@The4GunGuy]

Just made this tonight and it was excellent. So simple! I added capers and some Basil to the Veloute sauce at the very end. Thanks again for your channel, it makes me not shy away from French cooking!

[@michaelbressette2599]

I've been looking for a simple sauce for poached fish & here it is. Thank you so much for sharing this recipe. I dont often have cider around but I always have Apple Cider vinegar which will do the trick in a pinch.

[@illium9442]

Just made it for dinner, veloute was a little too thick so I added a little milk, turned out very, very nice, well done! Yet another of your great recipes I've tried that turned out great! Thank you!

[@deanstirling2089]

Thank you for this. Tried it but substituted the cider for white wine. I've had many failures trying to make a nice white wine sauce with my fish. This recipe was a success thanks to you 🙂

[@Pike31415]

Just finished... eating. All gone! Fly me to the Moon is the name of dish. Thank you, Academy.

[@JohnThorpe1623]

Stephane enjoying his food makes me happy.

[@AngelaRodhas]

I just love your cooking! I have made many of your preparation and all have turned on just great. Thank you so much for sharing your work with the rest of the world. Greetings from Chile.

[@mildredpierce4506]

It’s simple, but it sounds like it’s delicious. I will have to make this one day.

[@jeffreygrow9766]

very delicious. Was very easy to make and made the salmon the best tasting fish.

[@joannaong5408]

I fell in love with french cooking after watching your video. Its simple and delicious. I have also learned alot of cooking technique from your video. Thanks for sharing. From Singapore ❤

[@ImNoExpert7]

With prices on the increase (worldwide), I tried the velouté with a Basa fillet... (not to be confused with bass).... délicieux .... great sauce 👏👍

[@luvzfrance24]

Thank you for showing this with salmon because my mom buys salmon so frequently I'm almost to the point to where I don't like it. I like this take on the sauce and how you cooked the fish. Lol now I can like salmon again.

[@andrew5184]

I make this frequently now. Family loves it. Even the kids! Thank you for this!

[@jannevirtanen1880]

My favorite part is always the tasting. Just love the reactions.

[@gordonsmith7620]

Brilliant and so simple. Am definitely trying this. Many thanks.

[@Getpojke]

Lovely light & refreshing dish to eat in this heat, thank you. As a Frenchman you may not agree but I think good cider🍏or perry🍐 can really compete with many wines, especially for cooking with.

[@dirtyketchup]

Stefan, that is an absolutely beautifully designed flat whisk. I especially love how it has that curved profile to make it fit into saucepans more easily. I have been trying to share the value of flat whisks with all of my American cooking friends here in the USA, as most people here don't even know about them. But yours is a very cool design, and I am excited that you have something so cool.

[@billbynum2210]

😀so fun to hear you enjoy that salmon!! Like the velouté recipe! Thanks!

[@billwatters4833]

I don't have any cider but I do have Calvados VSOP. I think I can mix the Cider spirit with a little dry white wine and see how it goes. My salmon fillet has the skin on, and I have a mixed green salad and mashed potato to serve. I also like one of the cook's ideas of mixing tarragon with the sauce.

[@aaz148a]

Everything looks perfect and I am definitely going to try it! mind you, its the first time I see a frenchman holding the fork in his right hand :-)

[@rebekahfranks4205]

Beautiful. Great recipe.

[@nadiasawicki4108]

Thank you for fantastic tips on your show. I will enjoy cooking the fish as you have instructed.😊

[@samtube3023]

Hello Stephane, thanks for another great video focusing on core techniques. 1 question please: any cider will do?

[@fayeliu2601]

We eat salmon almost every week, it’s about the only fresh fish easy to come by where I live..🙁 This definitely will be my new favorite ! 😋😊 As always, love your cooking style, simple, delicious and elegant ! Thank you!🙏🏻❤

[@marktahu2932]

That was awesome, and it can go with any fish with the veloute taking on the fishes traits. I gotta try this.

[@stanniemi7929]

I like to buy my salmon with skin on. When I’m ready to cook I skin the salmon and cut the skin into as many parts as I’m serving. I then fry the skin in a small amount of oil until crisp. I reserve the skins and use the pan drippings to make the sauce. When the sauce is ready and bubbly I turn off the heat, tuck in my individually portioned salmon pieces then cover with pan lid. Be sure the pieces are submerged. Fifteen minutes later I plate perfectly cooked salmon, cover with sauce and garnish with the fried fish skin inserted into the fish.

[@mikekramer7737]

must give this a try, tnx

[@jamessanders145]

I don't understand why people get rid of the skin, it's great

[@markfortes7841]

The last time i watch your video you only have 200 subscribers. Now you have 630k subscribers. Good job. Im happy for you, sit. Hardwork really pays off.

[@chammerchip6059]

Made this today with trout fillets, lovely veloute👍👍

[@leonleese4919]

I must try this! I’ve only used a white sauce with a variety of herbs but I’ve never used wine or cider just poached cod or haddock in milk. Baked salmon in water with lemon slices is ok but this looks more controlled so it’s not over cooked. Great!

[@dsdonovan]

Any cider recommendations?

[@mikekramer7737]

Tnx a bln. Just made your coq au vin for my parents (87,90), they loved it. I was looking for a nice fresh fish dish for tomorrow ...

[@FrenchCookingAcademy]

great one to try

[@biloz2988]

If you don’t like to make sauces, IKEA has dill sauce packets and the Germans sell it in 2 bags per box and both work well. Just put the salmon filets in the pot pour the sauce from packet over, cover, cook in a toaster over or oven, and voila done. Tasted amazing each time I made it. Serve with sautéed broccoli and rice (either separate or cooked together as a pilaf)

[@jazzy_taste]

Perfectly cooked salmon! So fresh and nutritional idea for summer lunch, I'll try it😍

[@JamesSmith-ui2hv]

Try cooking the salmon to a medium or medium well degree is much nicer

[@mikaelreichel3759]

Yummy! A trend appears to be to frown at veloute´ type sauces as less culinary. You show that the classics are not only very savoury but also great flavor carriers. A very flexible sauce base from where you can build a lot. A house favourite is whole chicken in buillon (carrots, onion, bay leaf, parsnip, peppercorns, leak etc) until tender, meat picked of the bone and the liquid reduced and added to the blond roux and then flavoured with good lemon. Served with jasmin rice. Rarely fails.

[@carolscutt5529]

Constantly informative and helpful 🙏💐🥰

[@kahokaho_]

Miam ! Heureux de connaître la recette authentique. Je vais essayer d'en faire moi-même !

[@SmallKitchen7]

It turned out wonderful👌💯..again, another delicious one..well, it's hard to choose among so many delicious recipes..😊

[@olawilkinson2742]

Great! What can I use insted of cider if i want something nonelkholic?

[@jh-ij2zb]

Am making this tonight will review it later!

[@shawnhampton8503]

Lovely! I love poached fish with velouté or beurre blanc. The fish juices really make it so good. Cider is a great idea.

[@surprisevisitor2000]

This was something I've been wanting for a long time - ever since this nice European style seafood restaurant near me closed long ago. Such a subtle and not overly rich sauce, went so nicely with fresh salmon. Halibut would have been wonderful too. Of course, I had to make a personal modification. I poured extra liquid into the sauce so it would accommodate the meat from one whole fresh Dungeness crab I picked. Heating that meat up in the sauce until the flavor blended in a bit made it next level. Folks in crab country may want to try this trick! It was fantastic. Thanks Stephane!

[@da1otta]

Lovely and simple! Thanks.

[@pfv1247]

Wow that sauce pan at 2:06 is a beauty! Would you share with us what size pan you used in the video , is it the 3.4 quart or 2.1 quart?

[@lionamador]

El día de hoy hice la receta paso a paso solo que la salsa me quedo un poco mas espesa pero creo igual de rica, gracias por la receta saludos desde México

[@johnbruenn8755]

I am soooooo doing this! Looks amazing. Thanks Chef!

[@jamesa7506]

What is your favorite meal and could you, perhaps, do a video on that? This fish dish looks delicious 😋.

[@mikekramer7737]

you have given us some hints, but one more wont hurt anybody...

[@mumimor]

I guess I am a "French" housewife, because I do this on a regular basis. Though I prefer wine to cider, but no big deal. The challenge with something like this is managing the sides. In my mind, the best solution is to start with the potatoes/rice, and just live with the fact that they will be lukewarm when the fish and sauce are ready. For greens, peas and/or a green salad are best, and again, make those in advance. The fish dish and its sauce takes all of your attention. I remember my gran always shouting in the kitchen when she made (most) fish. And we are a fish-eating family, so that was several times a week.

[@79blueingreen]

Ive found that keeping the oven at 200 F is a great way to keep side dishes warm while preparing the main dish. Less stress with trying to time everything. Granted some things are better eaten immediately but rice and potatoes should be easy to keep warm. As a bonus you can warm the plates to so they don’t suck the heat out of more temp sensitive foods. Sometimes It can also be nice to serve out of enameled cast iron since it has great heat retention.

[@theelectrodude]

I like it how surprised he is at the end. Looks like it tastes better than he had dreamed of. 😁

[@edwinworks5563]

what do you think about using frozen roux? I make my roux in 1pound batches and freeze it.

[@rbu2136]

Does anyone know the name of that large bowl pan he used? To cook.

[@corneliusgoh]

I like your Normandy recipes using apple cider, like the previous video "Pork Normandy" which I tried successfully on first attempt. I will try this Salmon Velouté, looks simple. Merc beaucoup.

[@ivaniris2799]

Could we do it with the wine reduction instead of a cider reduction . And what wine you have to recommend .

[@braddixon3338]

Hmmm, that looks astounding and straight forward to make. I have plenty of salmon, so I'll give this one a go, thanks for the lesson!

[@clairewright8153]

You make everything look so achievable and delicious 😋

[@gregchambers6100]

omg. I'm doing this. Thank you chef.

[@americadanny]

what kind of cider should i use? i am going to try the recipe

[@1LSWilliam]

Brilliant. How could a restaurant-style be superior?

[@zetanax1041]

looks delicious, I gotta get some salmon soon

[@simonfrankish7404]

Outstanding Stephane, many thanks. Impressed with the whisk and looked for on your website but could only find OXO ones which i have. Nonetheless thanks again this was a saviour.😊

[@marthalucas1221]

Gorgeous dish chef! I can almost taste the lemon sauce and salmon delicateness from here.🙏👏👏👏

[@nlmnx5763]

i remember making veloute de courgette in a little bistro in rennes 😍😍 could you think of some spinach recipes? epinards a la creme or similar sides?

[@mikekramer7737]

yes, yes please. help us with making the veg as interesting as the meat/fish.

[@massbygus]

That looks delicious...

[@karenjones9006]

Great recipe! Will try more sauces!

[@gilberthomecooktv2451]

Wow amazing recipe ! Thank you chef for sharing ❤️❤️❤️👍👍👍

[@iainmackenzieUK]

Loved how much you were enjoying eating it :) QUESTION - I work in China and it is difficult to get fresh cream. Can you recommend a suitable substitute please? Thank you

[@kevinfoley7704]

Looks delicious.

[@The.Ghost.of.Tom.Joad.]

Delicious. Big flavor, with a rich sauce, from a recipe that is easy to follow. This is why I love your channel. Anyway, we eat fish twice a week, and this is a nice recipe to add to the repertoire. I've made this as posted with hard cider, but have also tried it with white wine in a pinch. Excellent addition to our meal plans. My guess, I'll be making this once every couple of weeks.

[@RobBlanzy]

Dinner sorted! Thank you for this !!

[@nyhuus85]

That looks crazyly delicious

[@paulhennessy5627]

Tried this last night and my family loved it! I presume this vould also work , with some tweaks with chicken?

[@wertherland]

Loved it! subscribed! Now, how about some lemon zest at the end there???

[@harmvos9679]

Bien fait. Une velouté le base et on peux ajouter les coûts qu'est-ce qu'on prefer

[@kathrynmcfarlane1243]

Definetly will try this

[@ndean1687]

This looks yummy! I eat alot of salmon, and was looking for a new way to prepare it!

[@victorchen5663]

Thank you, I just made this and it was delicious. However I think I didn't use enough apple cider, and I ended up with very little liquid, thus my sauce became very thick, almost like a paste. Next time I will probably use the entire can of cider.

[@charliecabral1271]

Wooow! Sir what if cider is not available what will be its substitutes?

[@muertesolo]

Looks good.