Nantua Sauce - Great Chefs

Recipe Ingredients

1 tablespoon	15ml	Oil - olive
15 tablespoons	225ml	Crayfish (small)
1		Garlic - bulb, cut in half
1 cup	237ml	Mirepoix **
1 teaspoon	5ml	Peppercorns - crushed
1		Bay leaf
4 tablespoons	60ml	Mushrooms - button, chopped
1/2 cup	118ml	Cognac
1 cup	62g / 2.2oz	Tomatoes - chopped
2 tablespoons	30ml	Parsley - chopped
1 tablespoon	15ml	Tarragon - chopped
1/2 cup	118ml	Puree - tomato
4 cups	948ml	Stock - fish
1/2 cup	118ml	Cream
		Pepper - cayenne (to taste)
		Salt - (to taste)
		Pepper - (to taste)

Recipe Instructions

** 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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