Velouté à la Dieppoise

Ingredients

• 1 litre and a half fish Velouté
• 2 spoonfuls white of leeks melted in butter
• butter
• 50 grammes mushroom peelings
• 2 décilitres and a half water of mussels poached in white wine
• liaison
• 1 spoonful picked tails of small shrimps (garnish)
• 20 small mussels

Instructions

1. Add 2 spoonfuls of white of leeks melted in butter and 50 grammes of mushroom peelings to 1 litre and a half of fish Velouté.
2. Finish cooking and pass through the tammy.
3. Complete with 2 décilitres and a half of the water of mussels poached in white wine, and heat without boiling.
4. Bring to point at the moment with liaison and butter.
5. Garnish with 1 spoonful of picked tails of small shrimps and 20 small mussels, poached and bearded.