Roquefort & Celery White Wine Sauce |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ever since becoming a new Zaar member nearly 3 yrs ago, my AM Pg has listed the sauces of Europe as among my favorite foods. My cooking roots are American, but my fondness for European sauces has grown & prompted me to enter this recipe from the *Carnival Creations* cookbook by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines). I really don't know if this sauce is European, but I find European sauces more delicate, flavorful & rich w/ingredient combos I would not imagine. This divine sauce was served over a grilled salmon fillet & was the star of the dish, but I bet it would be equally good over most fish entrees & turn a simple chicken breast into something spec. It is admittedly labor-intensive to prepare, times were not given & it was hard to estimate the 3 reductions. So I guesstimated those reduction times, allowed 10 min for ingredient prep & hope I got close. *Enjoy* ! Ingredients:
1/2 cup celery (sliced thinly & blanched) |
6 tablespoons dry white wine |
1 teaspoon shallot (chopped) |
8 white peppercorns (cracked) |
7 ounces fish stock |
3 ounces vegetable stock |
3 ounces whipping cream |
2 tablespoons butter |
1/4 cup celery leaves (coarsely chopped) |
1/4 cup roquefort cheese (crumbled, or blue cheese) |
Directions:
1. Blanch celery slices & set aside.
2. In a sml saucepan, combine wine, shallots & cracked peppercorns. Cook over med-high heat till reduced by 2-thirds.
3. Stir in fish & vegetable stocks & further reduce by 2-thirds.
4. Add whipping cream & reduce by half. Season w/salt & pepper to taste.
5. In a sml frying pan, melt 2 tbsp butter. Add celery leaves, cook till tender over med-heat & stir into white wine sauce. Reduce heat to low & simmer 10 minutes.
6. Remove from heat & press sauce thru a sieve. Add crumbled cheese + blanched celery slices, stir till cheese is fully melted & set aside till ready for use (but my bet is soonest would likely be best as sauces can be tricky & I have not made this yet).
7. NOTE: I have a penchant for mentally expanding recipes I esp favor & found myself wondering if thinly-sliced & lightly sauteed mushrooms might be a good add w/the blanched celery slices to expand the volume of this sauce + contribute flavor & added texture. I suppose it could also be converted to a primarily mushroom-based sauce by omitting the celery (& leaves) if that was preferred. Just 1 of my random thoughts :-).
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