Sauce Américaine
Poissons
1 h 15 min. Difficile 6 parts 0,56 € / part 217 kcal

Sauce Américaine

PRÉPA30 min
CUISSON45 min
TOTAL1 h 15 min

Sauce Américaine is a classic French cuisine sauce, made with shellfish, tomatoes, white wine, shallots, garlic, cognac, and aromatic herbs. This rich and fragrant sauce is ideal for accompanying fish, seafood, or pasta. Its intense flavor and smooth texture make…

Ustensiles

knife
sauce pan
strainer

Ingrédients — 6 parts

tomatoes 200 g.
sea salt 0.5 tea s.
garlics 2
shallots 2
olive oil 2 table s.
black pepper 0.25 tea s.
vin blanc 100 ml.
bouquet garni 1
cognac 50 ml.
shellfish carcass 500 g.

Préparation

1

Crush the shellfish carcasses.

2

Slice the shallots and mince the garlic. Cut the tomatoes into pieces.

3

In a saucepan, heat the olive oil and sauté the shellfish carcasses until they are browned.

4

Add the shallots and garlic and sauté for a few minutes.

5

Deglaze with cognac.

6

Add the tomatoes, white wine, bouquet garni, salt, and pepper. Simmer for 30 minutes.

7

Strain the sauce through a cheesecloth-lined sieve.

8

Serve hot with fish, seafood, or pasta.

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