| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Frisco, M, Masterchefs, Sauces |
2 |
Servings |
INGREDIENTS
| 1 |
T |
Oil, olive |
| 15 |
|
Crayfish |
| 1 |
|
Garlic, bulb cut in half |
| 1 |
c |
Mirepoix ** |
| 1 |
t |
Peppercorns, crushed |
| 1 |
|
Bay leaf |
| 4 |
T |
Mushrooms, button chopped |
| 1/2 |
c |
Cognac |
| 1 |
c |
Tomatoes, chopped |
| 2 |
T |
Parsley, chopped |
| 1 |
T |
Tarragon, chopped |
| 1/2 |
c |
Puree, tomato |
| 4 |
c |
Stock, fish |
| 1/2 |
c |
Cream |
|
|
Pepper, cayenne to taste |
|
|
Salt, to taste |
|
|
Pepper, to taste |
INSTRUCTIONS
* Mirepoix is a mixture of diced onions, carrots, celery and leeks.
Heat the olive oil in a saute pan over medium heat. When the oil is
very hot, add the live crayfish and saute 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 saute 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 saute 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. Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San
Francisco, CA File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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