Basil's Crab Cakes, Louisiana-Style
INGREDIENTS:
1 c Chopped shallots
1 c Chopped button mushrooms
1 c Chopped leeks (white part)
1/4 c Chopped celery
Oil for sauteing
2 Bay leaves
4 Whole white peppercorns
4 c Champagne
4 c Clear fish stock; court
-bouillion or clam juice
4 c Heavy cream
1/4 c Honey
1/4 c Chopped fresh tarragon
Salt and white pepper
1/2 c Butter; softened
1 c Chopped shallots
1 c Chopped button mushrooms
1 c Chopped leeks (white part)
1/4 c Chopped celery
Oil for sauteing
2 Bay leaves
4 Whole white peppercorns
4 c Champagne
4 c Clear fish stock; court
-bouillion or clam juice
4 c Heavy cream
1/4 c Honey
1/4 c Chopped fresh tarragon
Salt and white pepper
1/2 c Butter; softened
Serve with Basil's Crab Cakes Louisiana-Style.
1. In a skillet, saute shallots, mushrooms, leeks and celery for 5 minutes in just enough hot oil to cover the bottom of the pan. Add bay leaves and white peppercorns; cook, stirring, for 2 minutes.
2. Add Champagne; cook over medium heat until reduced by half, about 7 to 10 minutes. Add fish stock; continue cooking until reduced by half, another 7 to 10 minutes. Add cream; reduce heat to low and cook until slightly thickened, about 20 to 30 minutes.
3. Remove from heat. Strain; discard vegetables and bay leaf and return the sauce to the pan. Whisk in honey, tarragon, salt and white pepper. Add butter, stirring until melted.
1. In a skillet, saute shallots, mushrooms, leeks and celery for 5 minutes in just enough hot oil to cover the bottom of the pan. Add bay leaves and white peppercorns; cook, stirring, for 2 minutes.
2. Add Champagne; cook over medium heat until reduced by half, about 7 to 10 minutes. Add fish stock; continue cooking until reduced by half, another 7 to 10 minutes. Add cream; reduce heat to low and cook until slightly thickened, about 20 to 30 minutes.
3. Remove from heat. Strain; discard vegetables and bay leaf and return the sauce to the pan. Whisk in honey, tarragon, salt and white pepper. Add butter, stirring until melted.