Chambord Sauce
- 1 Tbsp butter
- 1 sprig of thyme, finely minced
- 3 large tomatoes, finely chopped
- 6 mushrooms, thinly sliced
- 2 sprigs of parsley, finely minced
- 4 ground allspice
- 1 large onion
- 1 bay leaf, finely minced
- 1 truffle, thinly sliced
- 2 cups of oyster water
- 2 cloves, mashed
- Salt and pepper to taste
Brown the onion in butter. Add the tomatoes with the juice and herbs, truffle and mushrooms. Cook for approximately ten minutes; add oyster water. Season to taste. 3 or 4 craw fish and a dozen or more oysters add greatly to this sauce. Let all boil about 20 minutes longer. This is good with any baked fish.
Submitted by May 23, 2009
25 min
30 min
55 min