Canapes of fish with sauces

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Two options of feeder fish with sauces which wonderfully set off her taste. Even the most inexpensive fish like cod or hake, will get a festive taste with such supply. The sauce recipes are taken from a terrific book by the famous French chef Michel Roux's "Sauces sweet and savoury, classic and new." If you do not have a sufficient number of small plates to serve these snacks to all guests, simply make crispy toasts, brush them with sauces (they are quite thick), and put a piece of fish.

Ingredients for Canapes of fish with sauces

Step by step instruction of cooking Canapes of fish with sauces

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Ingredients.

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1. For shrimp sauce: melt 40 g butter in a frying pan on low heat, add flour, remove from heat and stir well. Return to heat and cook, stirring constantly 4-5 minutes, until the mixture had the color of a hazelnut (This base for sauces in French cuisine is called a "Roux"). Three times, pour the fish broth and whisk until it is completely absorbed into the butter mixture and flour. Cook on low heat for 30 minutes, stirring occasionally. We get the sauce "Veloute".

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2. The remaining oil put in food processor along with cooked unshelled prawns and chop. Then pass through a fine sieve, pressing with a spoon. This shrimp oil can be used for sandwiches and other canapes.

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3. Pour in the cream sauce and cook for another 10 minutes on very low heat. A spoon add the shrimp butter. Add salt, black and Cayenne pepper to taste.

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4. For the champagne sauce, melt the butter in a frying pan, add the finely chopped shallots and cook onions until transparent, 2-3 minutes. Add the chopped mushrooms and cook for another 3-4 minutes until soft. Add the flour and cook, stirring constantly, 1 minute.

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5. Pour in the champagne and reduce by one third. Pour in the stock and boil down by half. Skip the mixture through a blender to obtain a homogeneous mass.