To torch-brown a velouté, must I add an egg (supreme)? Need answer fast

See hed.

Can’t just “pop it in the oven,” but will blast away with my torch. Never done it before on a fish velouté + creme=supreme.

Plus egg = allemande, which, + mushroom (which I plan anyway) = poulette, for those playing along at home.

So, do I need it to brown?


I tried googling a number of variations and couldn’t come up with a definitive answer. To me, though, it seems like you would need egg, cheese or some combination to brown. How about browning the fish itself and then putting the veloute under it?