Hake veloute
Instructions
Clean carrots and potatoes, cut them into small pieces and cook for 10 minutes in half a litre of boiling salted water.
Add the chopped fish, Cook again for 10/15 minutes.
Blend with immersion mixer (or puree fish and vegetables and then riaggiungeteli to the cooking water.
Add the cream, season with salt, Cook for a few minutes to mix the ingredients.
Place the cream in 4 bowls, garnish with the chopped chives and toasted bread, a little oil and serve.
Ingredients and dosing for 4 persons
- 400 g of fillet of hake
- 4 carrots
- 2 potatoes
- 250 g of cooking cream
- 4 slices of toast
- 4 tablespoons of chopped chives
- Olive oil extra virgin
- Salt