Nantua Sauce
Serves : 4 people
Preparation : 30 minutes
Cooking : 30 minutes
Ingredients
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7 ¾ oz of crayfish remains heads, claws, shells
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1.8 oz of butter
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1 shallot small
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3.4 fl oz of white wine
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6.8 fl oz of fish stock or, if not available, vegetable broth
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6.8 fl oz of crème fraîche
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1 tbsp of tomato paste
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salt, pepper
Instructions
Preparing the crayfish
If you are using whole crayfish, start by blanching them briefly in boiling salted water, then peel them. Save the shells and heads for the sauce.
Add the shells
In a saucepan, melt half the butter and add the crayfish shells and heads. Sauté them over high heat until they are golden brown.
Add the herbs:
Add the chopped shallot and sweat it without browning.
Deglaze: Pour
in the white wine and let it reduce by half over medium heat.
Liquid:
Add the fish stock or vegetable broth and bring to a boil. Simmer for about 20 minutes.
Stirring in the cream
Strain the sauce through a fine-mesh sieve to remove any shells, then return it to the saucepan. Add the tomato paste and crème fraîche. Simmer until the sauce thickens slightly.
Finishing Touch:
Stir in the remaining butter in small pieces to thicken the sauce. Season with salt and pepper to taste.
Serving
Suggestions: Serve the Nantua sauce piping hot with dumplings, fish, or pasta.