Sauce nantua
SAUCE NANTUA
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Seafood
Masterchefs Norleans
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----MIREPOIX-----
1 md Onion
1 md Carrot
2 ea Shallots, French
1 pn Thyme
1/2 ea Bay leaf
2 ts Parsley, minced
Salt (to taste)
Pepper (to taste)
-----SAUCE-----
1/4 c Oil, olive
1 lb Crawfish, heads removed
1 ea Garlic, clove
2 c Wine, white
1/2 c Brandy
4 c Stock, fish
1/2 c Puree, tomato
1/2 c Butter
1/2 c Flour
1 c Cream
Brandy (to taste)
Salt (to taste)
Pepper (to taste)
Pepper, cayenne (to taste)
Make a mirepoix of the onion, carrot, shallots,
thyme, bay leaf, parsley, salt and pepper. Saute the
mirepoix in 1/4 cup of olive oil until tender.
Add crawfish heads and garlic, cooking until the
heads are red.
Add white wine, brandy, fish stock and tomato
puree and simmer for 15 minutes, then strain,
reserving the heads.
When the heads are dry, grind them in a grinder
or food processor. Add the ground heads to the liquid
and simmer again for 10 minutes.
Strain very well and discard the heads.
Make a roux from the butter and flour and add to
the liquid to make a liaison. Finish the sauce with
cream, brandy, salt, pepper and cayenne. Ladle over
mousseline and garnish with crawfish tails.
Source: Great Chefs of New Orleans, Tele-record
Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Roland Huet, Christian's Restaurant,
New Orleans
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