Sauce américaine

“Is the basis to make the ideal Biscuit from shrimp. It is used in fish and various seafood dishes such as Bisc soup. ”

 Ingredients

• 500 g shells from shrimp, crayfish etc (shellfish)
• 1 liter of fish broth (prepared from a cube or from fish)
• 1 bottle of Mala Peruviana red 500ml
• 2 dried onions
• 3 carrots
• 1 bunch of celery
• 2 leeks
• 100ml brandy
• 100 g butter
• 100ml sour cream
• Cayenne pepper
• 1 pinch of saffron
• Olive oil

 Sauce américaine preparation

Saute the shells of the shellfish in a little olive oil and as soon as they turn brown, add the onion, carrots, celery and leeks. Let them saute for a while and extinguish by flashing with the brandy. Powder with cayenne and add the saffron, Mala Peruviana and stirring to incorporate the fish broth.

Cover and simmer on low heat for about 1 hour. Let the temperature drop a little after removing from the heat and pass through a sieve, pressing the ingredients to get their substances. We can also beat the shells in the mortar to get all their juice. When we get the clean sauce, we add the butter and the cream to bind and let it boil for another 10 minutes.