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Receta Medallions Of Veal With Sauces I (Nantua Sauce)
by Global Cookbook

Medallions Of Veal With Sauces I (Nantua Sauce)
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Ingredientes

  • 1 Tbsp. Oil, olive
  • 15 sm Crayfish
  • 1 x Garlic, bulb, cut in half
  • 1 c. Mirepoix **
  • 1 tsp Peppercorns, crushed
  • 1 x Bay leaf
  • 4 Tbsp. Mushrooms, button, minced
  • 1/2 c. Cognac
  • 1 c. Tomatoes, minced
  • 2 Tbsp. Parsley, minced
  • 1 Tbsp. Tarragon, minced
  • 1/2 c. Puree, tomato
  • 4 c. Stock, fish
  • 1/2 c. Cream Pepper, cayenne (to taste) Salt (to taste) Pepper (to taste)

Direcciones

  1. Mirepoix is a mix of diced onions, carrots, celery and leeks.
  2. Heat the extra virgin olive oil in a saute/fry pan over medium heat. When the oil is very warm, add in the live crayfish and saute/fry for 1 minute.
  3. Add in the garlic bulb (halved), mirepoix, peppercorns, bay leaf and button mushrooms. Cook for another minute.
  4. Add in the cognac and flame the pan. Pour the contents into a saucepan and mash them up with a spoon.
  5. To the sauce pan with the crayfish, add in the minced tomato, parsley, tarragon and tomato puree.
  6. Deglaze the saute/fry pan with 4 c. of fish stock (sufficient so which it will cover ingredients in the saucepan) and pour the contents of the deglazed pan into the saucepan with the crayfish and vegetables.
  7. Roughly mash the contents of the saucepan again. Cook (boiling) for 20 min. Strain the contents of the saucepan with the crayfish through a chinois into another saute/fry pan.
  8. Reduce the liquid by two thirds. Add in the cream, salt, pepper, and cayenne pepper. Reduce another 5 to 10 min to one-half. Strain and reserve.