The Provençaux have their own methods of finishing red wine sauces; Raïto is one of the best known. The sauce is garnished in various ways—sometimes with olives, sometimes capers, and sometimes a combination of the two—but tomato purée is always used to thicken a full-flavored red wine base like the one described above. Walnuts are also occasionally used as an additional liaison. Fish served en raïto is usually lightly sautéed before being finished in the sauce.
To make Raïto, combine
and then thickening it with beurre manié (B)
to the consistency you like. Add about the same amount of tomato coulis as the sauce base. (C)
Reduce if needed to get the consistency you’re looking for, and balance the amounts of wine reduction and tomato to your taste. Finish the sauce by adding
The shellfish can then be used to surround the fish (in this case, tuna).
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.