Velouté Borély

Ingredients

• 500 g whiting forcemeat (appareil de pain de merlan)
• 1.25 L fish velouté (velouté de poisson) at soup consistency
• egg yolk and cream liaison (liaison)
• butter (beurre)
• small poached mussels, cleaned (petites moules pochées et ébarbées)
• small whiting quenelles (petites quenelles en farce de merlan)

Instructions

1. Prepare the whiting forcemeat (appareil de pain de merlan) and poach it. Prepare 1.25 litres of fish velouté (velouté de poisson) at soup consistency. Pound the poached whiting forcemeat finely and add it to the velouté, then pass the mixture through a fine sieve (étamine).
2. When ready to serve, heat the soup and finish it with an egg yolk and cream liaison and mounted butter (monter au beurre).
3. Garnish with very small poached and cleaned mussels and small whiting quenelles.