Nantua sauce - great chefs
NANTUA SAUCE - GREAT CHEFS
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Basics Sauces
Masterchefs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Oil, olive
15 sm Crayfish
1 ea Garlic, bulb, cut in half
1 c Mirepoix **
1 t Peppercorns, crushed
1 ea 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)
** 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.
Source: Great Chefs of San Francisco, Avon
Books, 1984
Chef: Masataka Kobayashi, Masa's, Vintage Court
Hotel,
: San Francisco, CA
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