Crepes Maryland With Sauce Nantua Recipes

CREPES MARYLAND WITH SAUCE NANTUA

Steps:

• Prepare the crepes according to any standard recipe. Set aside.
• If the crab meat is canned, it may be wet. Wrap it in cheesecloth, and squeeze gently to extract excess liquid. Do not break up the lumps.
• Heat the fish veloute, and stir in the cream, tarragon and cayenne. Gently fold in the crab meat.
• Lay out crepes on a flat surface, and add a twelfth of the crab mixture to each. Fold the crepes over to enclose the filling.
• Spoon an equal amount of the hot sauce onto each of four plates, leaving about 1/2 cup of sauce. Put three crepes on each plate, and spoon a little of the remaining sauce over each crepe and serve.

FISH MOUSSELINE WITH SAUCE NANTUA

Steps:

• For the sauce: Heat the butter over low heat. Saute the carrots and onions for 2 minutes. Chop the shrimp, add them, turn up the heat and fry until they turn bright red, about 3 minutes. Flame with the Cognac. Add the wine and reduce by half. Add the stock, bring to a boil and reduce to a simmer. Add the tomato paste, cayenne, paprika, bay leaf and thyme and cook for 30 minutes. Stir in the cream and let bubble a further 10 minutes. Pull out the bay leaf and thyme and blitz the mixture in the food processor. Strain through a fine-mesh sieve. Bring the sauce back to a boil in a saucepan, reducing to sauce consistency. Season with salt and pepper.
• For the fish: Put the fish, cream and egg in a food processor and whiz just a few seconds to form a paste. Stir in the parsley, salt and pepper and chill for 30 minutes.
• Before serving, preheat the oven to 350 degrees F/180 degrees C. Butter 6 ramekins (or a terrine) and put a round of parchment in the bottom of each. Fill the ramekins with the fish mixture. Set them in a baking dish and pour boiling water around to come halfway up the sides. Bake until just set, about 20 minutes.
• Unmold onto warm serving plates. Spoon the sauce over the top, and serve hot.

CRêPES SUZETTE

Steps:

• To make the crêpes, combine milk, water, eggs, sugar, and salt in a blender; blend on medium speed until smooth, about 10 seconds. Add flour and blend until smooth, about 5 more seconds. Add 2 tablespoons of the melted butter and orange zest; pulse until incorporated, about 3 (1-second) pulses. Cover blender and place in refrigerator; let rest for 20 minutes.
• Remove crêpe batter from fridge. Heat a small (6-inch) nonstick skillet or crêpe pan over medium. Add 1/2 teaspoon of the melted butter and swirl to coat skillet. Add 2 tablespoons batter and swirl to coat bottom of skillet. Cook, undisturbed, until the bottom is lightly golden, and the top is still a little moist, about 1 minute. Swirl skillet to loosen crêpe and gently flip with a spatula and your fingers. Cook until golden, about 30 seconds. Transfer to a plate. Repeat with remaining butter and batter.
• To make orange sauce, combine orange juice, white sugar, and orange zest in a small skillet over medium. Cook, stirring often, until sugar is dissolved and the liquid starts to bubble, 3 to 4 minutes. Gradually add the butter, piece by piece, stirring constantly, until it is melted and fully incorporated, about 2 minutes. Let sauce come back up to a simmer and let simmer until slightly syrupy, stirring occasionally, about 2 to 3 minutes. Stir in orange liqueur and salt. Remove from the heat.
• Fold each crêpe in half, then half again to make a triangle. Dip the folded crêpes into the hot orange sauce. Place on a serving platter. Repeat with remaining crêpes, overlapping each crêpe so they are facing the same direction.
• To serve, pour orange liqueur into the skillet with the remaining orange sauce and place over medium-high. If it does not ignite automatically, use a long-stemmed lighter and carefully set the liqueur on fire. Let it burn for about 30 seconds. Pour the flaming liqueur over the crêpes on the platter and serve immediately with ice cream.

SAUCE NANTUA

Steps:

• Heat 1 tablespoon of the butter in a small skillet, and add the shrimp in their shells. Cook, shaking the skillet and stirring, about 5 minutes. Sprinkle with Cognac, and remove from the heat.
• Heat another tablespoon of butter in another skillet, and add the shallots, onion, carrots, celery, garlic, bay leaf and thyme.
• Add the wine, broth, parsley sprigs, tomato puree, chopped tomatoes, cayenne, salt, pepper and veloute. Let simmer about 30 minutes. Add the cooked shrimp in their shells and liquid.
• Pour the mixture into the container of a food processor or electric blender and process until shrimp are coarsely chopped. Do not overprocess.
• Pour the mixture into a food mill or colander and crush to extract as much liquid as possible from the shells and solids. There should be about 1 1/2 cups. Discard the solids.
• Return the mixture to a souce-pan and add the cream. Cook, stirring often, about 5 minutes. Swirl in the remaining tablespoon of butter.