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  • #13931

    Nantua Sauce

    1tablespoon vegetable oil olive
    15small crayfish
    1clove garlic, halved
    1teaspoon peppercorns, crushed
    1bay leaf
    4 tablespoons mushrooms, chopped
    1/2cup cognac
    1cup tomatoes, chopped
    2 tablespoons parsley leaves, chopped
    1 tablespoon tarragon, chopped
    1/2 cup tomato puree
    4 cups stock
    1/2 cup cream

    Strain and reserve. Heat the olive oil in a saute pan over
    medium heat.
    When the oil is very hot, add the live crayfish and saute for 1
    Add the garlic bulb (halved), mirepoix, peppercorns, bay leaf
    and button mushrooms.
    Cook for another minute.
    Add the cognac and flame the pan.
    Pour the contents into a saucepan and mash them up with a

    To the sauce pan with the crayfish, add the chopped tomato,
    parsley, tarragon and tomato puree.
    Deglaze the saute pan with 4 cups of fish stock (enough so that
    it will cover ingredients in the saucepan) and pour the contents
    of the deglazed pan into the saucepan with the crayfish and
    Roughly mash the contents of the saucepan again.
    Cook for 20 minutes.
    Strain the contents of the saucepan with the crayfish through a
    chinois into another saute pan.
    Reduce the liquid by two thirds.
    Add the cream, salt, pepper, and cayenne pepper.
    Reduce another 5-10 minutes to one-half.
    Strain and reserve.

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