Lobster Sauce (for Sole Joinville)
Ingredients:
| 1 lb. |
Mirepoix, cut small |
| 5 lbs. |
Prawns, peeled and de-veined (keep shells) |
| 2 lbs. |
Butter |
| 12 oz. |
Flour |
| 4 oz. |
Tomato Paste |
| 3/4 cup |
Brandy |
| 2 cans |
Clam juice (46 oz) |
| 1-1/2 cups |
Heavy Cream |
| 1 bunch |
Parsley Stems |
| 1 sprig |
Fresh Thyme |
| 2 each |
Bay Leaves |
| 1/4 tsp. |
Whole Pepper |
| 6 oz. |
Lobster Base |
| 1-1/2 qt. |
Shrimp Stock |
Method:
- Defrost prawns by placing in a 6" half hotel pan under cold running
water. When thawed, peel and devein the shrimp (ask instructor for a demonstration).
Reserve the shells for the sauce.
- Make a shrimp stock by gently cooking the shrimp in 1-1/2 quarts of water
seasonded with 6 ounces of the lobster base. Reserve the cooked shrimp for
garnishing the sole.
- In a 2-3 gallon sauce pot, melt 1-1/2 lbs of butter and sauté the
Mirepoix, herbs, spices and shrimp shells until the vegetables are soft.
Add the tomato paste and cook until the tomato paste is dark brown (be careful
not to burn the mixture) about 20 minutes.
- Flame the vegetable mixture with the brandy, let the alcohol burn off.
Add the remaining butter and when it is melted add the flour to make a roux.
Cook for a few minutes being careful not to let the mixture burn.
- Slowly whisk in the clam juice and shrimp stock and bring to a boil. LEt
simmer very slowly for about 30 minutes. Strain through a fine china cap.
- Add heavy cream, return to a simmer and adjust seasoning and consistency.
- Cover and keep warm until service.
Source: Chef Ronald Ng, CCSF
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