Nantua Sauce

45 minutes Prep: 10 minutes Cook: 35 minutes

399 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

1	tablespoon	vegetable oil	olive
15	small	crayfish
1	each	garlic	halved
1	teaspoon	peppercorns	crushed
1	each	bay leaf
4	tablespoons	mushrooms	chopped
1/2	cup	cognac
1	cup	tomatoes	chopped
2	tablespoons	parsley leaves	chopped
1	tablespoon	tarragon	chopped
1/2	cup	tomato puree
4	cups	stock
1/2	cup	cream

Directions

Strain and reserve. Heat the olive oil in a sauté pan over medium heat.

When the oil is very hot, add the live crayfish and sauté 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 sauté 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 for 20 minutes.

Strain the contents of the saucepan with the crayfish through a chinois into another sauté 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.

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Nutrition Facts

Serving Size 718g

Amount per Serving

Calories 399 54% of calories from fat

	% Daily Value*
Total Fat 24.0g	37%
Saturated Fat 10.0g	48%
Trans Fat 0.0g
Cholesterol 54mg	18%
Sodium 737mg	31%
Total Carbohydrate 32.0g	11%
Dietary Fiber 3.0g	12%
Sugars 13.0g
Protein 17.0g	34%

Vitamin A	36%		Vitamin C	44%
Calcium	13%		Iron	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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