Sauce à la Bretonne (Fish Velouté with Vegetable Julienne)

Ingredients

• 30 grammes white of leek
• 30 grammes white of celery
• 30 grammes onion
• 30 grammes mushrooms
• Butter
• 3 quarters of a litre fish Velouté
• 3 spoonfuls cream
• 50 grammes butter

Instructions

1. Cut the white of leek, white of celery, onion and mushrooms into a fine julienne.
2. Sweat the julienne in butter without colouring, until completely cooked.
3. Add 3 quarters of a litre of fish Velouté.
4. Let it boil for 5 to 6 minutes.
5. Finish with 3 spoonfuls of cream and 50 grammes of butter.
6. Serve principally with fish.