Sailing the onion with a little butter or oil. Add the chopped garlic clutch, thyme, bay and celery leaves.
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| Ingredients to make chambord sauce: |
| 1 Fine cut onion 1 clove of garlic tomillo laurel 75 gr. of Roux (see Roux in the dictionary) unas celery leaves some pepper grains 500 ml. of fumet of fish a glass of brandy a little butter or oil some fish heads |
Ingredients to make chambord sauce:
2. When everything is sauté add the fish heads and saute a little more. Add the brandy and let reduce a little, then add the fumet and let cook. Season.
3. Go through the Chinese strainer. Put the roux in a saucepan, if you don have Roux, it doesn matter, it puts on a little butter in a saucepan.
4. When this might put some flour on it and let cook a little, then the broth is poured little by little, while stirring.
5. Cook for five or ten minutes. The sauce is finished with a little lobster butter and lemon juice. If you don have a lobster butter, you can do with prawns.
6. Gambas butter can be done as follows: some butter is taken over low heat.
7. You are incorporated by prawns and a little salt if the butter does not have.
8. Be careful not to burn butter. It sneaks through a very fine strainer. Let cool and you already have prawns. Special for fish and shellfish.
