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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Laurent Godbout, chef of Chez L'Epicier in Old Montreal, demonstrated this thick, succulent sauce for a Chicago audience to serve with a salad of Quebec snow crab. The sauce could be used with plain canned crab or other seafood. (Julian Armstrong, Montreal Gazette) Ingredients:
1 tablespoon unsalted butter |
1/4 cup sliced onion |
1/4 cup white wine |
1 red bell pepper, cut into large pieces (the large pieces retain their red color) |
salt & freshly ground black pepper |
2 tablespoons cold water |
1/2 tablespoon powdered gelatin (half a 7 g packet) |
3 ounces whipping cream (e.g. 35% or heavy) |
1 pinch espelette red pepper seasoning or 1 pinch cayenne or 1 pinch paprika (some red spice!) |
Directions:
1. Using a medium sized, heavy saucepan over medium heat, melt butter and sauté onions until they soften.
2. Lower heat to low, add wine and simmer until mixture reduces slightly, 5 to 10 minutes.
3. Add red pepper and continue simmering very slowly until red pepper softens and is completely cooked.
4. Pour mixture into a blender and purée, then strain through a sieve.
5. Season with salt and pepper to taste.
6. In a cup, soak gelatin in water, then heat 30 seconds in microwave or heat gently (low heat) in a small saucepan.
7. Stir into red pepper mixture.
8. Whip cream just until peaks form; do not whip until stiff.
9. Fold cream into the red pepper mixture and chill, covered, in the refrigerator.
10. Serve topped with crab or seafood salad.
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