Fish velouté (French. Velouté de poisson ), and fish sauce office, Fischeinmachsauce and fish sauce base, is a veloute of fish stock . It is the basis of numerous sauces for dishes made from fish and seafood. For this purpose, flour is sweated in butter, poured over with fish stock and white wine and slowly cooked.
- F. Jürgen Herrmann (Ed.): Herings Lexicon of the Kitchen. 25th, revised edition. Specialized book publisher Dr. Pfanneberg, & Co., Gießen 2012, ISBN 978-3-86820-344-8 , p. 47.