Velouté d'Éperlans (Smelt Velouté Soup)

Ingredients

• 150 grammes smelt fillets
• 350 grammes flesh of whiting
• 100 grammes butter
• 1 large onion
• Juice of half a lemon
• 1 litre ordinary Velouté
• 2 and a half decilitres sole fumet
• Liaison
• Butter
• Cayenne

Instructions

1. Stew the smelt fillets and the flesh of whiting, John Dory or sole with the butter, the finely chopped onion and the juice of half a lemon.
2. Add this fish flesh to the ordinary Velouté, or to the Panade au lait, and complete the cooking.
3. Pass through the tammy.
4. Add the sole fumet to the Velouté and heat it without letting it boil.
5. At the moment of serving, finish with liaison and butter, and season lightly with Cayenne.