Sauce Nantua
Ingredients
1 kilo Yabbies
1 Carrot
1 Onion
4 cloves Garlic
80 grams Shallots
1 branch Celery
1 bunch Tarragon
1 bunch Basil
3 Bay Leaves
1/2 litre Cream
2 dl dry White Wine
5 fresh Tomatoes
1/2 spoon Tomato Paste
50 grams Butter
1 dl Olive Oil
Method
Cut all the vegs in brunoise. In olive oil, roast the yabbies "a la Bordelaise" and add the heads of the yabbies we used for the mousse. Add the vegetables Brunoise, cook it together for a few minutes, then add the tomato paste and fresh tomatoes, the herbs, the brandy and white wine. Reduce of 3/4 the cooking juice then add the cream and leave it just simmering for 7 minutes. This sauce gets ready very quickly, that's why you have to process with order and rapidity. Check the seasoning - when ready, press it through the chinois and reserve it.
Remarks
Note: this sauce is served with Mousse de Saint Jacques
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