Week 8: Mother Sauces - Bercy Sauce (Velouté) on Mahi Mahi

Velouté is a velvety sauce typically served with chicken or fish. For a chicken velouté, you use chicken stock, and for fish velouté you use a fish stock. The stock is added to a roux. You whisk it often, and strain it before serving.

Bercy sauce is a fish velouté with white wine, shallots, lemon juice and parsley added.

I pan fried Mahi Mahi because it’s one of my favorite white fishes. The lemon made the sauce very bright and it worked well on green beans.