Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Sea Bass and Hake with a Crab Veloute


1 Hake fillet skinned
1 Sea bass fillet skin on
Butter, oil, salt and pepper

Veloute sauce: (the easy version)
White crab meat about 2 TBS per person (not cheap)
White wine
Fish stock
1 finely diced shallot
Knob of butter
2 TBS butter



Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook