Armoricaine Sauce

Heat the oil over medium heat in a large soup pot.

Finely dice the seasoned vegetables, mince the garlic clove, and add. Sauté for 10 minutes, stirring throughout. Then pour the cognac and flambé, swirling the pot carefully. When the flames are extinguished, add the pureed tomatoes and cook for 5 minutes at low temperature. Then pour in the fish stock and add the thyme.

Let everything boil and make on low heat, stirring occasionally, for 15 min.

With a spoon skim about 4 tbsp of oil from the surface, put it in a small dish and heat over medium heat. Stir in the flour and sweat briefly. Using a whisk, stir two ladles of hot sauce into the roux, one at a time. Stir until smooth and mold into the sauce. Make another 45 min, stirring several times.

Strain the sauce through a pointed sieve into a clean saucepan. Continue cooking the whipped cream, which is probably still too liquid, over medium heat until it coats the back of a spoon. Season with cayenne pepper, salt and freshly ground pepper.

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