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Salted cod velouté

With the stock of salted cod as a punchy basis, this velouté is truly divine. Creamy and soft, with a tantalisingly rich flavour.

Creation by Gareth Ward, Ynyshir**, Wales, UK

Makes 1 litre.

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Allergens and dietary requirements

  • Fish
  • Cow's milk
  • Lactose

Ingredients

3
shallots, finely cut
150
g
Lardo di Collonata or Guanciale (Italian cheek bacon), cut in cubes
300
ml
brown sake
300
ml
salted cod stock
600
ml
double cream
as needed
mirin
as needed
salt and pepper

Scale recipe

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