Crayfish with Nantua Sauce
Yield
2 servingsPrep
25 minCook
45 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
olive |
|
| 15 | small |
crayfish
|
* |
| 1 | bulb |
garlic
cut in half |
*
|
| 1 | cup |
mirepoix
|
* |
| 1 | teaspoon |
peppercorns
crushed |
|
| 1 | each |
bay leaves
|
*
|
| 4 | tablespoons |
mushrooms
button |
|
| ½ | cup |
cognac
|
*
|
| 1 | cup |
tomatoes
chopped |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 1 | tablespoon |
tarragon leaves
chopped |
|
| ½ | cup |
tomato purée (passata)
|
|
| 4 | cups |
stock
fish |
|
| ½ | cup |
cream
|
|
| 1 | x |
black pepper
cayenne, to taste |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
olive |
|
| 15 | small |
crayfish
|
* |
| 1 | bulb |
garlic
cut in half |
*
|
| 237 | ml |
mirepoix
|
* |
| 5 | ml |
peppercorns
crushed |
|
| 1 | each |
bay leaves
|
*
|
| 6E+1 | ml |
mushrooms
button |
|
| 118 | ml |
cognac
|
*
|
| 237 | ml |
tomatoes
chopped |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 15 | ml |
tarragon leaves
chopped |
|
| 118 | ml |
tomato purée (passata)
|
|
| 946 | ml |
stock
fish |
|
| 118 | ml |
cream
|
|
| 1 | x |
black pepper
cayenne, to taste |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Mirepoix is a mixture of diced onions, carrots, celery and leeks.
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 (boiling) 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 to 10 minutes to one-half.
Strain and reserve.
