Veloute (used for “Lobster enchiladas w-white wine sauce”)

May 09, 2023May 9, 20230 3
Veloute Recipe for Lobster Enchiladas w-white wine sauce
in Main

Prep

30 min

Cook

3 hours

Ready In

3 hours 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb clarified butter or 1 lb oil
1 lb flour
4 ounces onions , chopped
4 ounces leeks , chopped
4 ounces celery , chopped
4 ounces parsnips , chopped
2 -3 ounces sliced mushrooms ( optional )
3 -4 parsley stems
1/2 teaspoon thyme leaves
1 bay leaf
1/2 teaspoon peppercorn , cracked
1 clove garlic , crushed ( optional )
11 11 lbs crab or 11 lbs lobster shells
5 quarts cold water
1 lb white mirepoix
1 sachet d'espices
10 ounces sliced mushrooms ( optional )
salt ( optional )

Nutrision Information

Servings Per Recipe
4-6
Calories
435
Sugar
3g
Fat
29g
Veloute is a classic French sauce made from a roux (flour and butter mixture) and a white stock (usually chicken or fish). It is a versatile sauce that can be used in a variety of dishes and is loved by chefs around the world. This veloute recipe is used as a base for Lobster Enchiladas, a delicious and flavorful dish that is sure to impress your guests. The veloute sauce is made from scratch using a combination of vegetables, herbs, and seafood shells to create a rich and creamy texture. The lobster meat is then mixed with the veloute sauce and stuffed into tortillas before being covered with a white wine sauce and baked in the oven. The result is a delicious and elegant dish that will have your guests asking for seconds.

Instructions

1.Preheat the oven to 375°F (190°C) and grease a baking dish.
2.Heat the clarified butter or oil in a large pot over medium heat. Add the flour and whisk together until smooth. Continue to cook, whisking constantly, until the mixture turns a light tan color, about 10 minutes.
3.Add the onions, leeks, celery, parsnips, sliced mushrooms, parsley stems, thyme leaves, bay leaf, peppercorn, and garlic to the pot and stir. Cook until the vegetables are tender, about 10-15 minutes.
4.Add the crab or lobster shells to the pot and stir to coat them in the vegetable mixture. Cook for about 5 minutes until the shells turn bright red.
5.Add the cold water to the pot and bring the mixture to a boil. Reduce the heat to low and simmer for 1-2 hours, stirring occasionally, until the liquid has reduced by half.
6.Strain the mixture through a fine-mesh sieve into a clean pot. Add the white mirepoix and sachet d'espices to the pot and bring the mixture to a simmer. Cook until the liquid has thickened enough to coat the back of a spoon, about 30–60 minutes.
7.Strain the mixture again through a fine-mesh sieve into a clean pot, pressing down on the solids to extract as much liquid as possible. Add the sliced mushrooms if using and cook for another 10 minutes or until tender. Adjust the seasoning with salt if necessary.
8.Cut the lobster meat into bite-sized pieces and mix it with the veloute sauce. Fill the tortillas with the mixture and place them in the greased baking dish. Pour the white wine sauce over the tortillas and bake for 20-25 minutes in the preheated oven. Serve hot.

PROS

Veloute is a creamy, flavorful sauce that pairs perfectly with seafood dishes such as Lobster Enchiladas.

It adds a rich texture and enhances the flavor profile of the dish.

CONS

This recipe has a long list of ingredients and requires multiple steps to make.

It can be time consuming and may require some practice to perfect the technique.

HEALTH & BENEFITS

This recipe is high in protein and contains a variety of vitamins and minerals that are beneficial for overall health.
Lobster is a rich source of vitamin B12, which supports brain function and healthy nerve cells.

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