How To make Nantua Sauce Great Chefs
1 tb Oil, olive
15 sm Crayfish
1 Garlic, bulb, cut in half
1 c Mirepoix **
1 ts Peppercorns, crushed
1 Bay leaf
4 tb Mushrooms, button, chopped
1/2 c Cognac
1 c Tomatoes, chopped
2 tb Parsley, chopped
1 tb Tarragon, chopped
1/2 c Puree, tomato
4 c Stock, fish
1/2 c Cream
Pepper, cayenne (to taste) Salt (to taste) Pepper (to taste) ** Mirepoix is a mixture of diced onions, carrots, celery and leeks. Heat the olive oil in a saute pan over medium heat. When the oil is very hot, add the live crayfish and saute for 1 minute. Add the garlic bulb (halved), mirepoix, peppercorns, bay leaf and button mushrooms. Cook for another minute. Add the cognac and flame the pan. Pour the contents into a saucepan and mash them up with a spoon. To the sauce pan with the crayfish, add the chopped tomato, parsley, tarragon and tomato puree. 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. Roughly mash the contents of the saucepan again. Cook (boiling) for 20 minutes. Strain the contents of the saucepan with the crayfish through a chinois into another saute pan. Reduce the liquid by two thirds. Add the cream, salt, pepper, and cayenne pepper. Reduce another 5 - 10 minutes to one-half. Strain and reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA
How To make Nantua Sauce Great Chefs's Videos
[Intermediate Cuisine Revision #5] Timbale of Seafood mousseline with Nantua sauce / 르꼬르동블루
Hey guys!
I’m Marcus Cho, and Welcome back to my channel :)
In today’s video, I’m gonna revise a beautiful seafood dish which contains some kinds of cooking skills like making Mousseline, Flambé and also do some fish and shellfish prep.
I hope you guys enjoy this, and see you on next Thursday.
YAY!
[Ingredients of Timbale of Seafood with Nantua sauce]
- Timbale of Snapper and prawn mousseline
Butter 10g
Snapper Whole 125g
Prawns 125g
Egg white 1
Salt pinch
Cream 150ml
Chervil 5g
Dill sprig
Porched Scampi 3 each
Salmon roe 10g
Green Zucchini 1 each
- Sauce Nantua
Scampi, Prawn shells
Tomato paste 10g
Carrot 25g
Celery 10g
Shallot 10g
Cognac 50ml
Fish stock 600ml
Cream 50ml
- BGM Info
Adventures by A Himitsu
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Music released by Argofox
Music provided by Audio Library
Thank you always Audio Library XD
December 25, 2022. Shrimp mousseline with a classic French Nantua sauce.
Patrimoine : la traditionnelle quenelle lyonnaise
PLUS D'INFOS
Dans le patrimoine florissant de la région lyonnaise, la quenelle fait partie des trésors culinaires de la capitale du Rhône-Alpes. Avec la basilique de Fourvière et le théâtre de Guignol, la dégustation des quenelles de chez Abel est l'étape gastronomique à marquer de toute urgence. Parmi l'un dès plus vieux bouchons Lyonnais sur la presqu'île, ce café-comptoir vous fait découvrir ce plat typique dans l'art de la tradition. Bastien entretient le souvenir des mères lyonnaises, ces fines cuisinières qui ont mis sur pied la cuisine bourgeoise. Au royaume du pâté-croûte, de la salade lyonnaise et des escargots, la quenelle est la reine de ce menu 100% local.
quenelles de brochet
voila une recette rapide et realisable par tous ,
ingredients:
450g de brochet,30g de farine,30g de beurre fondu,3 oeufs entier,100 g de creme liquide,sel,poivre,nois de muscade
les photos represente une entree que j ai realise avec une bechamel pas trop epaisse parfume au curcuma ,ce qui donne cette jolie teinte jaune
bon appetit
Easiest way to make bistrot style fish quenelles with a sauce to die for
This week we are making French Bistrot style fish quenelle (dumplings) with a langoustine and cognac cream sauce using a simple technique that will allow you to make restaurant quality quenelles of any type. ???????? TO LEARN HOW TO MAKE SAUCES AT HOME:
written recipe:
ingredients: (yields enough to make for 4 to 8 quenelles depending on size)
For the quenelles:
250 to 300 grams /8.8 oz to 10.5 oz fresh meaty white fish filet
2 eggs regular size
150 ml / 5 fluid oz pure cream (heavy whipping cream)
60 grams /2.1 plain butter (has to be a bit soft and cut in cubes)
salt, pepper and cayenne pepper for the seasoning
once made the mixture must be covered with plastic wrap and cooled overnight in the fridge.
To poach the quenelles: (always use a spoon plunge in very hot water to shape the quenelles)
a large pan with plenty of simmering water. add in it
1 garlic clove cut in half
a small twig f thyme
2 pinch of salt
poach the quenelle for time 15 minutes, (turn them over every 5 minutes)
For the sauce I made:
200 grams / 8.8 oz langoustine or tiger prawns or any other crustaceans (the shells have to be bruised with a rolling pin prior to cooking.
1 good tablespoon butter for the cooking
1 tablespoon carrot (cut in rough cubes)
1 tablespoon celery roughly chopped
20 grams shallots (roughly sliced)
1 tablespoon finely sliced leek ( white part)
1 garlic clove ( bruised)
1 teaspoon tomato paste
2 tablespoon cognac
salt and pepper to season
300 ml homemade fish fumet reduced to 150 ml
200 ml cream pure (heavy cream)
For the serving: cover the quenelle half way with sauce and bake in the oven for 10 minutes (with the oven top element on (broiler / grill ) at 190 degrees C /372 F
???? SUBSCRIBE TO MY CHANNEL:
???? JOIN OUR NEWSLETTER►
**********************************************************************************
Quality French homeware:
???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:
????️ join the FCA community on Patreon:
????️ Spread the word about the channel and the website
???? Visit my Amazon cookware page:
UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
******************************************************
The Mauviel pan I use plus good copper models:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
SAUCE NANTUA ET QUENELLES 3 MINUTES
LYCEE PAUL AUGIER NICE : Montage Vidéo conçu pour remplacer une fiche technique cuisine et préparer une argumentation commerciale au restaurant d’application