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-> [Beef, Sauces & Dressings, Veal] -> [Medallions of veal with sauces i (nantua sauce) Recipe] |
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Medallions of veal with sauces i (nantua sauce)
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| Artist: |
_ |
| Categories: |
Beef, Sauces & Dressings, Veal |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Oil, olive | | 15
| small | Crayfish | | 1
| each | Garlic, bulb, cut in half | | 1
| cup | Mirepoix ** | | 1
| tsp | Peppercorns, crushed | | 1
| each | Bay leaf | | 4
| tbsp | Mushrooms, button, chopped | | 1/2
| cup | Cognac | | 1
| cup | Tomatoes, chopped | | 2
| tbsp | Parsley, chopped | | 1
| tbsp | Tarragon, chopped | | 1/2
| cup | Puree, tomato | | 4
| cup | Stock, fish | | 1/2
| cup | Cream | | | Pepper, cayenne (to taste) | | | Salt (to taste) | | | Pepper (to taste) |
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Procedures:
| 1 | ** mirepoix is a mixture of diced onions, carrots, celery and leeks. | | 2 | Heat the olive oil in a saute pan over medium heat. | | 3 | When the oil is very hot, add the live crayfish and saute for 1 minute. | | 4 | Add the garlic bulb (halved), mirepoix, peppercorns, bay leaf and button mushrooms. | | 5 | Cook for another minute. | | 6 | Add the cognac and flame the pan. | | 7 | Pour the contents into a saucepan and mash them up with a spoon. | | 8 | To the sauce pan with the crayfish, add the chopped tomato, parsley, tarragon and tomato puree. | | 9 | Deglaze the saute 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. | | 10 | Roughly mash the contents of the saucepan again. | | 11 | Cook (boiling) for 20 minutes. | | 12 | Strain the contents of the saucepan with the crayfish through a chinois into another saute pan. | | 13 | Reduce the liquid by two thirds. | | 14 | Add the cream, salt, pepper, and cayenne pepper. | | 15 | Reduce another 5 - 10 minutes to one-half. | | 16 | Strain and reserve. |
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