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Posts Tagged ‘Gluten free chestnut cream sauce’

The chestnut, grown on the tree of the same name, is a popular nut for cooking throughout Europe.  At around 180 calories per 100 gram, chestnuts are more carbohydrate (read sugar) than protein or fat. That sugar content is why cooks have been using the chestnut for both sweet and savory preparations for centuries. Chestnuts must be pre cooked before use in any dish and it is easy to find them milled into flour, canned, vacuum packed, pureed, or preserved in sugar or syrup (marrons glacés).

Chef Lesourd's delicious plating of pike perch

Chef Lesourd’s delicious plating of pike perch

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Serve this sauce with white fish, cod, sea bass, sole or with a poached chicken breast.  Serve with Chestnut crusted white fish.  Cooking time is approximately 15 minutes.

4 to 6 servings

150 g tiny button mushrooms, sliced

1 garlic cloves, minced

1 shallot, minced

20 g of unsalted butter

125 g chestnuts (cooked peeled at purchase) finely chopped

300 ml of chicken stock, try to use a low sodium or home made stock.

75 ml of cream

salt and pepper

  1. Place the chicken stock in a sauce pan on medium high heat to reduce by half.  This will concentrate the flavor.
  2. Melt the butter in a sauté pan on medium heat.  Add the shallots and soften but do not color, around 3 minutes.
  3. Add the garlic and cook for 1 minute, then add the sliced mushrooms. Cook the mushrooms until they are soft.
  4. Add the chestnuts, chicken stock and cream.  Reduce a little further, and then season with salt and pepper.

Bon appetit!

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