Homemade sauce for snow crab poutine
Homemade sauce for snow crab poutine
In this recipe, our friend Dorothée L'épicurienne invites you to combine two almost orgasmic gourmet sins: poutine and crab! WOW! By deliciously coating the fries and cheese in this bisque-inspired sauce, all that's left is to generously garnish everything with tender meat and green onions to satisfy your guilty gastronomic side!
Photo credit: Dorothée L'épicurienne
- 3 snow crab carcasses
- 3 tbsp olive oil
- 1 medium onion (peeled and diced)
- 2 celery stalks (roughly chopped)
- 2 carrots (peeled and sliced)
- 1 cup of white wine
- 2 cloves garlic (chopped)
- 2 tbsp tomato paste
- ½ cup canned tomatoes
- 1 bay leaf
- 2 tsp. of Fisherman's Herbs An Ocean of Flavors
- 8 cups of homemade or store-bought fish stock
- salt and pepper from the mill (to taste)
- ¼ cup butter (at room temperature)
- ¼ cup flour (unbleached)
- 3 tbsp cornstarch (dissolved in ⅓ cup cold water)
- chopped green onions (to taste)
In a small bowl, mix together the flour and room temperature butter. Set aside.
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In a large pot, heat the olive oil over medium-high heat and brown the crab shells for about 4 minutes.
Add the onion, celery, and carrots. Stir and cook for 5 minutes.
Deglaze with white wine. Add the fish stock, tomato paste, canned tomatoes, garlic, bay leaf, and fisherman's herbs. Season with salt and pepper, then bring to a boil.
Reduce heat and simmer uncovered for 30 minutes.
Using a strainer, filter the bisque and discard the carcasses.
Return the bisque to the pot and add the flour and butter mixture. Heat the mixture until smooth. Thicken to taste with cornstarch.
This recipe is from the show "Quand le Québec nous réuni" (When Quebec unites us), the new cooking show by our friend Dorothée l'Épicurienne , presented on the Noustv network on Saturday at 9 a.m. Curious? Watch the full episode by clicking here ! She also gives a great presentation of our work and our products! :)
