750 kr
| /
Nantua Albert Ménès sauce is made following the traditional recipe from Nantua, located in the Bugey region, from premium wild crayfish, a fine freshwater crustacean with a firm flesh and delicate taste. The manufacturing workshop located in Brittany collaborates directly with local fishermen, capturing crayfish using the installation of traps, a fishing technique and guaranteeing unrivaled freshness of the crustacean. This sauce is made by the simplest of processes; the finely prepared crayfish are cooked with a delicate soup of white fish and rock with small vegetables. Simmering in the pot, the crayfish are enhanced with 100% French ingredients: thick crème fraîche, skimmed milk and unsalted butter for perfect creaminess. A dash of cognac perfects the delicate taste of this sauce.
Albert Ménès is a French company recognized for its high quality standard since 1921: exceptional ability to combine ingredients, industrial developments and customer care. Albert Ménès is a leading fine food company, with a catalog of 400 authentic specialties, including spices, jams, and biscuits.
Hints: This velvety sauce is the perfect companion for dumplings and white fish (turbot, sole fillets, brill, etc.). It will add a sweet, colourful note to a fish loaf. Ready to use, it should be warmed slowly in a pan, stirring gently, without letting it reach boiling point. It can also be heated in a bain-marie.
Ingredients: water, fresh cream, French crayFISH 8%, BUTTER, FISH soup (FISH, leeks, carrot, garlic, pepper, olive oil), white wine, rapeseed oil, cassava starch, tomato concentrate, Cognac, salt, spices and aromatic herbs, powdered skimmed MILK, thickening agent: xanthan gum. MAY CONTAIN TRACES OF NUTS, SHELLFISH, MUSTARD and EGG.
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