File:Sous vide prawns served with Nantua sauce.jpg

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English: Methods:

For the Bouillon 1. Place prawns, vegetables in a sous vide pouch. Add stock and seal. 2. Cook Prawns at 650 C for 20 minutes and leave to stand until cool. Sauce Methods: 1. Add butter in hot saucepan and add the Prawns shell cook till it turns bright red in colour. 2. Add shallots, Mirepoix, sauté till it turns golden brown colour. Add white wine brandy to reduce them for 2 to 3 minutes. 3. Add tomato puree parsley, cayenne pepper and fish Veloute simmer for 20 minutes.

4. Add cream seasoning and adjunct the consistency.
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Author Abby110

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current07:22, 12 April 2021Thumbnail for version as of 07:22, 12 April 20213,024 × 4,032 (3.22 MB)Abby110 (talk | contribs)Uploaded own work with UploadWizard

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