Sauce Nantua

Recipe Ingredients

		Mirepoix
1		Onion (medium)
1		Carrot (medium)
2		Shallots - French
1		Thyme
1/2		Bay leaf
2 teaspoons	10ml	Parsley - minced
		Salt - (to taste)
		Pepper - (to taste)
		Sauce
1/4 cup	59ml	Oil - olive
1 lb	454g / 16oz	Crawfish - heads removed
1		Garlic - clove
2 cups	474ml	Wine - white
1/2 cup	118ml	Brandy
4 cups	948ml	Stock - fish
1/2 cup	118ml	Puree - tomato
1/2 cup	99g / 3.5oz	Butter
1/2 cup	31g / 1.1oz	Flour
1 cup	237ml	Cream
		Brandy - (to taste)
		Salt - (to taste)
		Pepper - (to taste)
		Pepper - cayenne (to taste)

Recipe Instructions

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

Rating

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6.3 (9 votes)

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