Alan bought this sauce recipe book some time ago but we’ve not really used it much. The first time I was introduced to thermidor sauce was when we were preparing for the crayfish feast. Alan flipped through his book and stumbled upon the recipe for this sauce. This sauce is traditionally served with lobster but is also good with almost any shellfish or white fish. Since we were having crayfish we decided to try making the sauce and boy, it was good! There was however a little leftover so I decided to use it for dinner the next night and do a prawn linguine. Yum!
- 400 ml campbell fish stock (or you can make it from scratch yourself)
- 200 ml dry riesling
- 1 bouquet garni
- 15 gm butter
- 15 gm plain flour
- 300 ml milk
- 2 tsps tomato paste
- 1 tsp English mustard
- Tarragon, finely chopped
- 150 ml double cream
- 1 tbsp brandy
- Salt & pepper
- Bring fish stock, wine and bouquet garni to a boil in a saucepan. Cook until it has reduced to approximately 200ml.
- In another saucepan, melt butter till it is bubbling. Add the flour and whisk until it colour changes till a light brown.
- Remove the butter mixture from heat and slowly whisk in milk till smooth.
- Return to the heat, add tomato paste, mustard and pepper, bring to a boil. Simmer till it thickens.
- Remove the bouquet garni from the stock and pour the stock into the sauce.
- Stir in the tarragon, cream and brandy and bring it to simmer over medium heat. It is ready when the sauce thinly coats the back of a wooden spoon. Season according to taste and serve.
- A bouquet garni is made out of a bunch of herbs tied together. A classic bouquet garni has bay leaves, thyme, parsley which is then wrapped in a length of celery or leek and tied together.
- Prawns, de-shelled
- Thermidor sauce
- Lemon juice
- Bring a pot of water with a pinch of salt to boil. Add linguine and cook.
- Drain linguine and toss with olive oil.
- Toss pasta, thermidor sauce and prawns in a pan. Cook till prawns are just cooked.
- Dish up and serve with a squeeze of lemon juice.