- CREAM SAUCE
- 1 large ONION - FINELY DICED
- 14 large SHALLOTS - FINELY CHOPPED IN ROBOT COUPE
- 1/4 cup ( 50ml) OLIVE OIL
- 600ml NOILLY PRATT
- 600ml WHITE WINE
- 2.5 Litres FISH STOCK
- 1.2 Litres DOUBLE CREAM
- 3 stalks ROSEMARY - BRUISED TO DRAWN OUT OILS AND FLAVOUR
- SALT AND PEPPER TO TASTE
- TO FINISH
- 1 teaspoon PESTO PER PORTION
- 40ml ( 3 tablespoons) CREAM SAUCE - ( ABOVE RECIPE )
Pesto Cream
Ricardo Soares
19th January 2011
Pesto Cream
SWEAT FINELY CHOPPED ONION AND SHALLOT WITH OLIVE OIL, WITHOUT COLOUR FOR 15 -20 MINUTES UNTIL SO...
Ingredients
Method
SWEAT FINELY CHOPPED ONION AND SHALLOT WITH OLIVE OIL, WITHOUT COLOUR FOR 15 -20 MINUTES UNTIL SOFT AND SWEET
IN TASTE.
ADD BOTH NOILLY PRATT AND WHITE WINE TO THE COOKED SHALLOT AND ONION MIX, TURN UP TEMP AND REDUCE DOWN
DOWN TO A GLAZE.
THEN ADD THE FISH STOCK AND AGAIN REDUCE DOWN TO A GLAZE.
FINALLY ADD THE DOUBLE CREAM AND BRING TO A GENTLE SIMMER, BEFORE REMOVINH FROM TH E STOVE, ADD THE BRUISED
ROSEMARY AND COVER WITH CLING FILM TO INFUSE FOR 40 MINUTES.
STRAIN CREAM SAUCE THROUGH A FINE SIEVE INTO CLEAN CONTAINERS, SEASON TO TASTE AND BLAST CHILL DOWN TO 3C.
COVER, DATE/LABEL AND REFRIGERATE UNTIL REQUIRED.
WHEN READY TO SERVE
REHEAT AND TO EACH PORTION STIR IN 1 TEASPOON OF PESTO WHEN HOT, DO NOT ALLOW TO BOIL OR THE DELICATE FRESH BASIL FLAVOUR
WILL BE LOST - CHECK SEASONING AND SEASON WITH A FEW DROPS OF LEMON IF NEEDED.
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.