Side Pannel
Nantua Sauce - Great Chefs
Ingredients List
- 1 tb Oil, olive
- 15 sm Crayfish
- 1 Garlic, bulb, cut in half
- 1 c Mirepoix **
- 1 ts Peppercorns, crushed
- 1 Bay leaf
- 4 tb Mushrooms, button, chopped
- 1/2 c Cognac
- 1 c Tomatoes, chopped
- 2 tb Parsley, chopped
- 1 tb Tarragon, chopped
- 1/2 c Puree, tomato
- 4 c Stock, fish
- 1/2 c Cream
- Pepper, cayenne (to taste)
- Salt (to taste)
- Pepper (to taste)
Directions
** Mirepoix is a mixture of diced onions, carrots, celery and
leeks.
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 minute.
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 spoon.
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 vegetables.
Roughly mash the contents of the saucepan again. Cook (boiling)
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.
leeks.
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 minute.
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 spoon.
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 vegetables.
Roughly mash the contents of the saucepan again. Cook (boiling)
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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
