Sauce Nantua Recipes

SAUCE NANTUA

Sauce Nantua image

Provided by Craig Claiborne

Time 45m

Yield about 1 1/2 cups

Number Of Ingredients 20

Ingredients

3 tablespoons butter
1/4 pound shrimp, unpeeled (see note)
1 tablespoon Cognac
2 teaspoons finely chopped shallots
6 tablespoons finely chopped onion
6 tablespoons finely chopped carrots
1/4 cup finely chopped celery
1/2 teaspoon finely minced garlic
1/2 bay leaf
2 sprigs fresh thyme or 1/4 teaspoon dried
1/2 cup dry white wine
1/2 cup fish broth or bottled clam juice
2 sprigs fresh parsley
1/4 cup tomato puree
1/2 cup cored, coarsely chopped fresh tomatoes
1/8 teaspoon cayenne pepper
Salt to taste if desired
Freshly ground pepper to taste
1/2 cup fish veloute (see recipe)
1/4 cup heavy cream

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

FISH MOUSSELINE WITH SAUCE NANTUA

Fish Mousseline with Sauce Nantua image

Provided by Food Network

Categories appetizer

Time 1h50m

Yield 6 servings

Number Of Ingredients 19

Ingredients

2 tablespoons butter
1 carrot, finely chopped
1 onion or 2 shallots, very finely sliced
8 ounces/250 g raw shrimp or crayfish with shells and heads on
2 tablespoons Cognac
1/2 cup/125 ml dry white wine
1 1/2 cups/375 ml fish stock
2 teaspoons tomato paste
Pinch cayenne pepper
Pinch paprika
1 bay leaf
1 fresh thyme sprig
1 1/4 cups/300 ml heavy cream
Salt and pepper
12 ounces/330 g pike fillets, scallops or other light fish like sole or haddock, chilled
1 cup/250 heavy cream, chilled
1 egg
2 generous handfuls finely chopped fresh parsley or tarragon
Salt and pepper

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.

CREPES MARYLAND WITH SAUCE NANTUA

Crepes Maryland With Sauce Nantua image

Provided by Craig Claiborne

Categories dinner, main course

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

12 crepes
1 pound crab meat, preferably lump
1 cup fish veloute (see recipe)
2 tablespoons heavy cream
2 teaspoons finely chopped tarragon
1/8 teaspoon cayenne pepper
1 1/2 cups sauce Nantua (see recipe)

Steps:

Prepare the crepes according to any standard recipe. Set aside.
If the crab meat is canned, it may be wet. Wrap it in cheesecloth, and squeeze gently to extract excess liquid. Do not break up the lumps.
Heat the fish veloute, and stir in the cream, tarragon and cayenne. Gently fold in the crab meat.
Lay out crepes on a flat surface, and add a twelfth of the crab mixture to each. Fold the crepes over to enclose the filling.
Spoon an equal amount of the hot sauce onto each of four plates, leaving about 1/2 cup of sauce. Put three crepes on each plate, and spoon a little of the remaining sauce over each crepe and serve.

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