SEAFOOD SAUCE (SAUCE MARINIERE DE GEORGES BLANC)
Provided by Craig Claiborne
Categories dinner, condiments, sauces and gravies
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oil in saucepan and add pureed shallots and onion plus minced garlic. Cook, stirring, about 1 minute without browning. Add court-bouillon and cook 2 minutes. Add hashed tomatoes, thyme, bay leaf and cook, stirring, about 15 minutes. Remove from heat.
- In separate saucepan blend water and lemon juice. Bring to boil and cook over high heat until reduced by half. Add butter quickly, slice at a time, stirring rapidly with wire whisk. When all butter is melted, continue cooking, stirring rapidly with whisk, about 30 seconds. Remove from heat.
- To tomato sauce add chives, basil, chervil and tarragon. Stir in butter sauce.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 11 grams, Sodium 8 milligrams, Sugar 2 grams, TransFat 1 gram
FISH FILLETS WITH SEAFOOD SAUCE (FILETS DE POISSON A LA MARINIERE)
Provided by Craig Claiborne
Categories dinner, main course
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 500 degrees.
- Sprinkle fillets with salt and pepper to taste.
- Rub surface of flat, metal, heat-proof baking sheet with butter. Arrange fillets flat on surface with comfortable space between.
- Hold palm of hand under cold water and when generously wet pat each fillet to coat lightly with water.
- Place baking sheet in oven. If gas oven is used, place it on floor; if electric oven with heating element exposed is used, place sheet on bottom rack. Close door and bake 3 minutes or just until fish loses raw look. Do not overcook or fish will become dry. Serve on individual plates with seafood sauce spooned over.
GRAND MARNIER SAUCE
This is a delicious sauce served over grilled or baked shrimp or scallops. Do not drown the seafood in this sauce. Just drizzle it. We love it.
Provided by MARIA MAC
Categories Sauces
Time 15m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Slice butter into 1/4-inch slices.
- In a small saucepan, heat orange juice, sugar and orange rind, on low temperature stirring often for 5 minutes.
- Increase heat and bring to boil.
- The mixture will thicken and become syrupy.
- Whisk the mixture and add the butter, piece by piece.
- When thoroughly blended, remove from heat and stir in Grand Marnier. Serve immediately.
Nutrition Facts : Calories 1145.4, Fat 110.9, SaturatedFat 70, Cholesterol 292.8, Sodium 786.5, Carbohydrate 41.3, Fiber 0.6, Sugar 36.9, Protein 2.6
SEAFOOD COCKTAIL SAUCE
This is the seafood sauce I have been making for the past 40 years; it still the easiest and tastiest!
Provided by Sageca
Categories Sauces
Time 5m
Yield 1 1/2 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients and chill.
- Serve with cold shrimps or other seafood.
Nutrition Facts : Calories 186.8, Fat 0.7, SaturatedFat 0.1, Sodium 2198.2, Carbohydrate 42.1, Fiber 6, Sugar 29.8, Protein 3.9
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