Nantua Sauce - Great Chefs

Course : Seafoods
Serves: 2
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1 tablespoon oil -- olive
15 small crayfish
1 medium garlic -- bulb, cut in half
1 cup mirepoix **
1 teaspoon peppercorns -- crushed
1 piece bay leaf
4 tablespoons mushrooms -- button, chopped
1/2 cup cognac
1 cup tomatoes -- chopped
2 tablespoons parsley -- chopped
1 tablespoon tarragon -- chopped
1/2 cup puree -- tomato
4 cups stock -- fish
1/2 cup cream
1 teaspoon pepper -- cayenne (to taste)
1 teaspoon salt -- (to taste)
1 teaspoon pepper -- (to taste)

Preparation / Directions:

** Mirepoix is a mixture of diced onions, carrots, celery and leeks. Heat the olive oil in a sauté pan over medium heat. When the oil is very hot, add the live crayfish and sauté 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 sauté 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 sauté 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.

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