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Nantua Sauce - Great Chefs Recipe

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Ingredients And Procedures

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) ** 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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<h1>Nantua Sauce - Great Chefs</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 tb Oil, olive <P>15 sm Crayfish <P>1 Garlic, bulb, cut in half <P>1 c Mirepoix ** <P>1 ts Peppercorns, crushed <P>1 Bay leaf <P>4 tb Mushrooms, button, chopped <P>1/2 c Cognac <P>1 c Tomatoes, chopped <P>2 tb Parsley, chopped <P>1 tb Tarragon, chopped <P>1/2 c Puree, tomato <P>4 c Stock, fish <P>1/2 c Cream <P>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 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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