Cold Sauce for Shellfish Salads

Name: Cold Sauce for Shellfish Salads (Sauce froide pour crustacés)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: For four people
Cuisine: French
Ingredients: salt, freshly-ground pepper; salt, freshly-ground pepper; 1 teaspoon Dijon mustard; a pinch of paprika; 8 fresh tarragon leaves, chopped; a sprig of parsley, coarsely chopped; the heads of 20 freshwater crayfish or Dublin Bay prawns or 20 small crabs; the heads of 20 freshwater crayfish or Dublin Bay prawns or 20 small crabs; 1 tablespoon wine vinegar; 150 ml (¼ pint) whipping cream; 2 teaspoons tomato purée; 200 ml (⅓ pint) fish fumet; 1 tablespoon arachide oil; 1½ tablespoons dry white wine; 1 tablespoon cognac; the heads of 20 freshwater crayfish or Dublin Bay prawns or 20 small crabs

Sauce froide pour crustacés

Preparation info

For
four
people

Difficulty
Medium
Ready in
40 min

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

For the stock

the heads of 20 freshwater crayfish or Dublin Bay prawns or 20 small crabs
1

Europe
France
Fish course
Sauce
Pescatarian
Gluten-free

Method

Crush the shellfish or crabs in a liquidiser or food processor. Sauté them in the hot oil in a saucepan for 5 minutes, stirring all the time. Deglaze with the cognac, add the white wine and then the fish fumet, and salt. Stir in the tomato purée and simmer for 20 minutes.
Strain the stock through a conical strainer, pressing the shells firmly with a spoon or th