Nantua Sauce

• 1 tablespoon vegetable oil olive
• 15 small crayfish
• 1 each garlic halved
• 1 teaspoon peppercorns crushed
• 1 each bay leaves
• 4 tablespoons mushrooms chopped
• 1/2 cup cognac
• 1 cup tomatoes chopped
• 2 tablespoons parsley leaves chopped
• 1 tablespoon tarragon leaves chopped
• 1/2 cup tomato puree (passata)
• 4 cups stock
• 1/2 cup cream

1. Strain and reserve.
2. Heat the olive oil in a saute pan over medium heat.
3. When the oil is very hot, add the live crayfish and saute for 1 minute.
4. Add the garlic bulb (halved), mirepoix, peppercorns, bay leaf and button mushrooms.
5. Cook for another minute.
6. Add the cognac and flame the pan.
7. Pour the contents into a saucepan and mash them up with a spoon.
8. To the sauce pan with the crayfish, add the chopped tomato, parsley, tarragon and tomato puree.
9. 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.
10. Roughly mash the contents of the saucepan again.
11. Cook for 20 minutes.
12. Strain the contents of the saucepan with the crayfish through a chinois into another saute pan.
13. Reduce the liquid by two thirds.
14. Add the cream, salt, pepper, and cayenne pepper.
15. Reduce another 5 to 10 minutes to one-half.
16. Strain and reserve.

vegetable oil olive, crayfish, garlic, peppercorns crushed, bay leaves, mushrooms, cognac, tomatoes, parsley, tarragon, tomato puree, stock, cream

Taken from recipeland.com/recipe/v/nantua-sauce-44431 (may not work)