Prepare first
This dish uses 2 preparations, each with its own recipe. Each is shown at the quantity its own recipe makes.
- BéchamelCook preparation
- Classic Fish FumetCook preparation
Crayfish Nantua-Style Sauce
Back to the recipeCooking
Step 1 of 3
1 of 3
Reduce fumet and cream together by approximately half.
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What you are cooking with
- 500 g Béchamel
- 200 ml Classic Fish Fumet
- 100 ml Cream
- 120 g Cooked crayfish meat
- 30 g Butter
- 10 g Tomato paste
- 1 g Sweet paprika