| Cuisine: French | Type: Sauce or Dressing | Serves: |
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Source:
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Sylvie Lallemand |
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Attributes:
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Comments:
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This sauce goes over a fish terrine or poached salmon. |
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Serving Suggestions:
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Ingredients:
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1 small onion cut into chunks 1 clove garlic cut into chunks 10-12 raw shrimps in their shell 1 bay leaf 2-3 springs of fennel or fennel seeds 2 cups good white wine Roux from 2-3 tbs. butter & flour Salt & pepper 3 tbs. of creme fraîche |
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Instructions:
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Saute the onion and garlic in a light oil or butter. When translucent, add the shrimps, bay leaf, and fennel. After a few seconds add 1-1/2 cups of the wine, salt, and pepper. Cook 10-15 minutes at a simmer to extract the flavors of the shrimp and herbs. Strain into a bowl. Remove the shrimp and shell them. Cut the shrimp into pieces. (If using the shrimp in a terrine, save some for the sauce.) Discard the shells, vegetables, and herbs. Make a roux with 2-3 tbs. of butter and an equal portion of flour. Add the stock from above. Add about ½ cup of white wine. Thicken somewhat. Add 3 tbs. of creme fraîche off the heat. |
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Related recipes:
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None |
2001-03-10