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Salted lemon, chilli and coriander velouté

This recipe for velouté of salted lemon, parsley and coriander is rich in flavour and perfectly balanced. Using the recipe for cockle dashi gives you a deep, rich flavour.

Makes 1350g. 

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Allergens and dietary requirements

  • Cow's milk
  • Lactose
  • Sulphite
  • Fish
  • Crustaceans
  • Pescetarian

Ingredients

500
g
onion
4
leaves
bay leaf
45
g
parsley stems
25
g
coriander stems
10
g
red pepper, finely chopped
5
cloves
garlic, finely chopped
100
g
salted lemon, peel
500
g
white wine
1000
g
cockle dashi
600
g
whipping cream
200
g
butter
as needed
sunflower oil
as needed
salt and pepper
as needed
lemon juice

Scale recipe

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