Share
Loyalty to Carnation Lemon Velouté
🇧🇷Brazil
•View in original language
(Português)
15 min(s)
1 servings
Bruno Gandelman
@brunogandelman- Ingredients
- Recipe
- Fish broth (see recipe for salmon with sago and watercress sauce)300 ml
- Loaf of dough100 g
- Clove lemon juice (Sicilian or Tahiti)1 tablespoon
- Clove lemon zest1 teaspoon
- Chopped green onions to taste
- Beurre Manié (see tip)15 g
- Salt to taste
- Heat the fish broth (it can be chicken or vegetable) in a frying pan and water to cook the pasta in a pan.
- When the broth is boiling over medium/low heat, add the beurre manié in pieces and stir with a wire whisk until completely dissolved. Observe the texture and add a little more by repeating the operation until you get a velvety texture. If overcooked and too thick, add hot water. Turn off the fire
- Put the pasta on to cook and meanwhile add the lemon zest and juice (if using Tahiti, be careful with excess acidity) in the sauce and part of the chopped chives. When the pasta is almost done, turn on the heat of the sauce, take it to the skillet with the sauce to finish cooking. One minute and that's it! Serve hot with a little more chives and some freshly grated Parmesan.
Did you like this recipe?
You may also like
creamy cocada
By
Shakshuka Eggs
By
Chocolate cake with cherry
By
board hot dog