Quenelles Of Salmon In Nantua Sauce Recipes
SAUCE NANTUA
Provided by Craig Claiborne
Categories condiments
Time 45m
Yield about 1 1/2 cups
Number Of Ingredients 20
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.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 20 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 12 grams, Sodium 648 milligrams, Sugar 4 grams, TransFat 0 grams
SEMOLINA QUENELLE
These French semolina dumplings are like gnocchi. Half of the batch is seasoned with basil, the other half is seasoned with cheese. Serve with homemade tomato sauce or bechamel sauce and Gruyere cheese.
Provided by stella
Categories Dumplings
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine milk and butter in a saucepan and bring to a boil over medium heat. Pour in semolina and quickly stir until the mixture pulls away from the sides of the pan.
- Remove from heat, slightly cool, then mix in eggs, salt, and pepper. Divide this mixture in 2 portions. Add grated cheese to one half and basil to the other half.
- Heat 3 quarts of salted water in a large saucepan and bring to a boil over high heat.
- Meanwhile, place 3 tablespoons flour onto a plate. Form the dough into 3/4 inch by 2 1/2 inch sausage-shaped quenelles. Roll each quenelle in flour and set aside.
- Drop quenelles in the boiling water and cook until they float to the top. Remove from the water with a slotted spoon and transfer onto a serving dish.
Nutrition Facts : Calories 350.8 calories, Carbohydrate 28.7 g, Cholesterol 143 mg, Fat 20.2 g, Fiber 1.4 g, Protein 13.2 g, SaturatedFat 11.5 g, Sodium 202.3 mg, Sugar 2.9 g
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