Seafood Sauce Sauce Mariniere De Georges Blanc Recipes

MUSSELS MARINIERE

Steps:

• Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside.
• Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot. Bring to boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and place in bowls.
• Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.

SHELLFISH AND POTATOES à LA MARINIèRE

Steps:

• Place potatoes in a medium saucepan. Add cold water to cover by 2". Add 1 tablespoon salt. Bring to a boil; reduce heat to low and simmer until potatoes are tender, about 15 minutes. Drain; set aside.
• Meanwhile, heat oil in a large pot over medium heat. Add fennel, shallots, and garlic and cook, stirring often, until soft and fragrant, about 5 minutes. Remove pot from heat; add wine. Return pot to heat; increase heat to high, add littleneck clams, cover, and cook for 1 minute. Add mussels, cockles, razor clams (if using), and potatoes. Cover; cook until all shellfish have opened (discard any that do not open), 4-5 minutes longer.
• Using a slotted spoon, transfer shellfish and potatoes to a warm bowl and transfer any remaining vegetables from pot to a blender. Pour liquid from pot into blender, leaving any sediment behind. Add 1 cup parsley and butter to blender; purée on high until sauce is bright green and thickened, about 2 minutes. Season to taste with salt and pepper. Pour over shellfish; stir to coat. Garnish with whole parsley leaves.

SEAFOOD COCKTAIL SAUCE

Steps:

• Whip cream lightly.
• Combine remaining ingredients, then fold whipped cream through the sauce gently.

WINE SAUCE FOR SEAFOOD

Steps:

• Melt the butter in a small saucepan over medium-low heat. Add garlic and shallots; cook and stir until transparent, about 3 minutes. Season with tarragon, salt and white pepper. Increase the heat to medium, and stir in the white wine and lemon juice. Bring to a simmer, then whisk for 1 minute. Remove from the heat and sprinkle in parsley. Pour over your favorite white fish before serving.

SEAFOOD SAUCE (SAUCE MARINIERE DE GEORGES BLANC)

Steps:

• Heat oil in saucepan and add pureed shallots and onion plus minced garlic. Cook, stirring, about 1 minute without browning. Add court-bouillon and cook 2 minutes. Add hashed tomatoes, thyme, bay leaf and cook, stirring, about 15 minutes. Remove from heat.
• In separate saucepan blend water and lemon juice. Bring to boil and cook over high heat until reduced by half. Add butter quickly, slice at a time, stirring rapidly with wire whisk. When all butter is melted, continue cooking, stirring rapidly with whisk, about 30 seconds. Remove from heat.
• To tomato sauce add chives, basil, chervil and tarragon. Stir in butter sauce.

FISH FILLETS WITH SEAFOOD SAUCE (FILETS DE POISSON A LA MARINIERE)

Steps:

• Preheat oven to 500 degrees.
• Sprinkle fillets with salt and pepper to taste.
• Rub surface of flat, metal, heat-proof baking sheet with butter. Arrange fillets flat on surface with comfortable space between.
• Hold palm of hand under cold water and when generously wet pat each fillet to coat lightly with water.
• Place baking sheet in oven. If gas oven is used, place it on floor; if electric oven with heating element exposed is used, place sheet on bottom rack. Close door and bake 3 minutes or just until fish loses raw look. Do not overcook or fish will become dry. Serve on individual plates with seafood sauce spooned over.

GRAND MARNIER SAUCE

Steps:

• Slice butter into 1/4-inch slices.
• In a small saucepan, heat orange juice, sugar and orange rind, on low temperature stirring often for 5 minutes.
• Increase heat and bring to boil.
• The mixture will thicken and become syrupy.
• Whisk the mixture and add the butter, piece by piece.
• When thoroughly blended, remove from heat and stir in Grand Marnier. Serve immediately.