Américaine Sauce for fishTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:322.9 kcal
Proteins:1.6 g
Fats:31.2 g
Carbohydrate:4.3 g
Fibers:0.7 g
Sugar:0.7 g
Cholesterol:47.9 mg
Sodium:120.3 mg
Calcium:78.3 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
1
lobster or prawn shell, cut up
100
g
chopped tomatoes
15
ml
tarragon
30
g
chervil
15
ml
chopped shallot
200
ml
dry white wine
60
ml
heavy cream
100
ml
oil
125
ml
butter
salt and pepper
METHOD
- in a saucepan, heat 25 g (5 tsp.) butter and oil; add the lobster shell and cook for 5 minutes;
- season with pepper; add the shallot, cognac, wine and tomatoes; simmer for 10 minutes;
- remove the pan from the heat; remove the shell; gradually whisk in the butter;
- add the tarragon and cream;
- spoon over the fish or serve on the side.
CHEF'S NOTES
This is a classic sauce for shellfish and sole created by Pierre Fraisse, a Parisian chef of the 1860s. One days, some customers showed up at his restaurant very late and asked for supper, pointing out they had only an hour to eat. Not having time to cook lobsters in court-bouillon, Fraisse invented this sauce and quickly poached the cut up lobster meat in it. The guests asked what this delicious recipe was called and Pierre, on the spur of the moment, called it Lobster à l'américaine because he had worked as a chef in Chicago and the cooking there was sometimes.... faster!
