Velouté à la Dieppoise (Fish Velouté, Dieppe Style)

Ingredients

• 1.5 liters Fish Velouté (velouté de poisson)
• 2 tablespoons Leek whites, braised in butter (blancs de poireaux fondus au beurre)
• 50 grams Mushroom peelings
• 2.5 deciliters Poaching liquid from mussels in white wine (eau de moules pochées au vin blanc)
• to taste Egg yolk and cream liaison (liaison)
• to taste Butter (beurre)
• 1 spoonful Peeled tails of small shrimp (queues épluchées de petites crevettes)
• 20 pieces Small mussels, poached and cleaned (petites moules pochées et ébarbées)

Instructions

1. Begin with 1.5 liters of Fish Velouté. Add the leek whites braised in butter and the mushroom peelings. Finish cooking the soup.
2. Strain through a fine sieve (étamine). Complete the soup with 2.5 deciliters of the poaching liquid from mussels cooked in white wine. Heat gently without allowing it to boil.
3. Finish the soup at the moment of service with a liaison (egg yolk and cream) and butter, stirring to incorporate (monter au beurre).
4. Garnish with the peeled shrimp tails and the cleaned mussels.
5. Note: This soup may also be made as a cream version (Crème).