Velute (FR. Veloute) is a white base sauce that is served with poultry or fish dishes or used as a base for other sauces. In this case, it is cooked in milk, which adds softness and tenderness to the taste, and is complemented by a bright taste of fried bacon
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 12 pieces Scallop
- 300 gram Celery root
- 100 ml Milk
- 60 gram Butter
- 4 slices bacon
- Salt to taste
- Black pepper to taste
- Nutmeg to taste
Ingredients
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Instructions
- Peel the root celery, cut into pieces.
- Fry the celery in 2 tbsp of butter. Pour the milk into a saucepan, add salt and cook over medium heat under a lid until soft (25 minutes). With celery drain the water, add the butter, nutmeg and grind into a puree. Keep warm.
- Wash the scallops. Put the strips of bacon in a dry pan and fry them to get a fragrant fat for the scallops.
- In the bacon grease sauté the scallops for 1 minutes each side and season.
- Put the mashed potatoes in the dish, top with scallops. You can sprinkle balsamic on top.
- Can be served a La carte. For example, on slices of cucumber, lettuce leaves or circles from Peking cabbage (I still have the stalks from the salad, round and comfortable)
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