- 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.
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