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Sauce Nantua



Ingredients

1 kilo Yabbies

Yabbies Yabbies

1 Carrot

Carrot Carrot

1 Onion

Spring Onion Spring Onion

4 cloves Garlic

Garlic Garlic

80 grams Shallots

Shallots Shallots

1 branch Celery

Celery Celery

1 bunch Tarragon

Tarragon Tarragon

1 bunch Basil

Basil Basil

3 Bay Leaves

Bay Leaf Bay Leaf

1/2 litre Cream

Cream Cream

2 dl dry White Wine

Chinese Wine Chinese Wine

5 fresh Tomatoes

Tomato Tomato

1/2 spoon Tomato Paste

Tomato Concentrate Tomato Concentrate

50 grams Butter

Butter Butter

1 dl Olive Oil

Olive Oil 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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