Linefish in Velouté Sauce
Lemon & Black Pepper Seasoning, Liquid Fish Stock, White Sauce Powder
2 T (30 ml) butter
½ small onion, grated
6 button mushrooms, grated
¼ cup (60 ml) white wine
2 T (30 ml) Ina Paarman’s White Sauce Powder
1½ cups (375 ml) water
2 x 25 g Ina Paarman’s Liquid Fish Stock
½ cup (125 ml) cream
a squeeze of lemon juice
a knob of butter
4 middle cut kabeljou, kingklip or hake portions
Ina Paarman’s Lemon & Black Pepper
1 T (15 ml) butter
1 T (15 ml) canola oil
4 sliced lightly sauteed, button mushrooms
watercress
Velouté Sauce
Melt the butter over medium heat. Add the grated onion and mushrooms and sauté slowly until soft.
Add the wine, turn the heat up and boil fast until almost reduced out.
Mix the White Sauce Powder with 2 T (30 ml) of the measured water and stir to form a slurry. Keep on one side.
Add the remaining water, the Fish Stock sachets and the White Sauce slurry. Bring to boil while stirring for 1 minute. Liquidise until completely smooth.
Add the cream. Taste for seasoning and finish with a small squeeze of lemon juice and a knob of butter.
Fish
Season the fish with Lemon & Black Pepper Seasoning and pan-fry in the butter/oil mixture.
Start with the best-side first and finish on the skin-side.
Don’t overcook.i
Assembly
Dish up the fish on warmed plates, best side up.
Coat with a generous helping of sauce and garnish with sauteed mushroom slices and watercress.
