Shellfish Sauce

Name: Shellfish Sauce
Cuisine: France
Ingredients: Salt and pepper; Salt and pepper; 2 fl oz (50 ml) dry white wine; 1 pint (600 ml) fish velouté; 2 oz (50 g) tomatoes, chopped; ½ oz (15 g) tomato purée; 6 freshwater crayfish with shells on, or the crushed-up shells of 1 lobster; 1 oz (25 g) butter; 8 fl oz (250 ml) Cognac; 6 freshwater crayfish with shells on, or the crushed-up shells of 1 lobster; 1 oz (25 g) carrot, finely chopped; 1 oz (25 g) onion, finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

This is a great sauce for things like fish terrines and plain white fish fillets.

Ingredients

1 oz (25 g) onion, finely chopped
1 oz (25

Europe
France
Sauce
Pescatarian

Method

Fry the onion and carrot in butter until they turn golden. Add the crayfish, or pieces of lobster shell. Flame with the Cognac and pour in the white wine. Let this mixture reduce by about a third. Add the fish velouté and simmer gently. Next add the tomatoes and tomato purée, salt and pepper, and cook for a further 30 minutes.

Whack the whole lot through a food processor or liquidiser a