Fish Mousseline With Sauce Nantua Recipes

FISH MOUSSELINE WITH SAUCE NANTUA

Steps:

• Heat 2 tablespoons of the butter over low hear. Sauté the shallots and carrot for two minutes. Chop the shrimp, add them, turn up the heat, and fry until they turn bright red, about three minutes. Flame with the Cognac. Add the wine and reduce by half. Add the stock, bring to the boil, and reduce to a simmer. Add the bay leaf, thyme, tomato paste, paprika, and cayenne, and cook half and hour.
• Stir in the cream and let bubble a further 10 minutes. Pull out the herbs, blitz in the food processor, strain through a fine-mesh sieve. Bring sauce back to boil in a saucepan, reducing to sauce consistency. Season.
• Put the fish, egg and cream in a food processor and whiz just a few seconds to paste. Stir in salt, pepper, and parsley and chill half an hour.
• Before serving, heat the oven to 350°F/180°C. Butter 6 ramekins (or a terrine) and put a round of parchment in the bottom of each. Fill the ramekins with the fish mixture. Set them in a baking dish and pour boiling water around to come half-way up the sides. Bake until just set, about 20 minutes.
• Unmould onto warm serving plates. Spoon over sauce Nantua, and serve hot.

FISH MOUSSELINE WITH SAUCE NANTUA

Steps:

• For the sauce: Heat the butter over low heat. Saute the carrots and onions for 2 minutes. Chop the shrimp, add them, turn up the heat and fry until they turn bright red, about 3 minutes. Flame with the Cognac. Add the wine and reduce by half. Add the stock, bring to a boil and reduce to a simmer. Add the tomato paste, cayenne, paprika, bay leaf and thyme and cook for 30 minutes. Stir in the cream and let bubble a further 10 minutes. Pull out the bay leaf and thyme and blitz the mixture in the food processor. Strain through a fine-mesh sieve. Bring the sauce back to a boil in a saucepan, reducing to sauce consistency. Season with salt and pepper.
• For the fish: Put the fish, cream and egg in a food processor and whiz just a few seconds to form a paste. Stir in the parsley, salt and pepper and chill for 30 minutes.
• Before serving, preheat the oven to 350 degrees F/180 degrees C. Butter 6 ramekins (or a terrine) and put a round of parchment in the bottom of each. Fill the ramekins with the fish mixture. Set them in a baking dish and pour boiling water around to come halfway up the sides. Bake until just set, about 20 minutes.
• Unmold onto warm serving plates. Spoon the sauce over the top, and serve hot.

SAUCE NANTUA

Steps:

• Heat 1 tablespoon of the butter in a small skillet, and add the shrimp in their shells. Cook, shaking the skillet and stirring, about 5 minutes. Sprinkle with Cognac, and remove from the heat.
• Heat another tablespoon of butter in another skillet, and add the shallots, onion, carrots, celery, garlic, bay leaf and thyme.
• Add the wine, broth, parsley sprigs, tomato puree, chopped tomatoes, cayenne, salt, pepper and veloute. Let simmer about 30 minutes. Add the cooked shrimp in their shells and liquid.
• Pour the mixture into the container of a food processor or electric blender and process until shrimp are coarsely chopped. Do not overprocess.
• Pour the mixture into a food mill or colander and crush to extract as much liquid as possible from the shells and solids. There should be about 1 1/2 cups. Discard the solids.
• Return the mixture to a souce-pan and add the cream. Cook, stirring often, about 5 minutes. Swirl in the remaining tablespoon of butter.

KING GEORGE WHITING, SHELLFISH MOUSSELINE AND CHAMPAGNE SAUCE

Steps:

• Preheat oven to 140°C Grease four round ovenproof dishes (250ml capacity). Line bases with baking paper.
• To make mousseline, spread prawns in a single layer on a tray lined with baking paper. Freeze for about 10 minutes or until ice cold and semi frozen.
• Process prawns until smooth. Add cream, egg whites, paste and cayenne. Process until combined.
• Cook spinach leaves in a saucepan of boiling water for a couple of seconds to wilt. Drain. Pat dry.
• Season fish all over. Wrap two fillets around the inside edge of each prepared dish. Line inside of fish with spinach leaves. Spoon mousseline into centre. Top with a sprig of dill. Gently tap dishes on bench to get rid of any air. Top with a piece of baking paper, then wrap with a square of foil to seal.
• Place a tea towel or some sheets of paper towel on the base of a deep baking tray (this will prevent the dishes from sliding around) . Place dishes in tray and add enough boiling water to come halfway up side. Bake for about 25 minutes or until mousseline is set and fish is cooked through (exact time will depend on thickness of fish fillets).
• To make sauce, simmer fish stock and wine until reduced by half. Add cream and reduce by half again. Add remaining ingredients. Simmer until slightly thickened.
• Meanwhile using a mini melon baller, cut balls from zucchini, carrot and potato.
• Cook vegetables separately in boiling salted water until tender. Drain. Heat butter and oil in a frying pan on high. Add vegetables and cook for 1 minute. Season. Remove and cover to keep warm. Add prawns to same pan. Cook over medium heat until just cooked through.
• To serve, remove foil and baking paper from ovenproof dishes and invert onto a board lined with absorbent paper to drain away any juices. Transfer fish to serving plates and top with a prawn. Drizzle with sauce. Serve with vegetables. Garnish with edible flowers.
• Notes.
• Tips:.
• - King George Whiting is a prized fish with a delicate sweet flavour found in SA, south-west WA and Victoria.
• - To make fish stock, place 1kg fish bones, heads and skin (we used snapper wings), 3 sliced leeks, 2 chopped carrots, 1 sliced brown onion, 2 chopped garlic cloves, 2 bay leaves and 8 black peppercorns in a large saucepan. Cover with water. Bring to a gentle simmer. Simmer, uncovered, for 25 minutes or until reduced by half, skimming away any scum. Strain.