Sauce piquant
 

Well I've never cooked a sauce piquant until today. I threw some catfish in that thing and boy I tell you I thought it was good. However, my 3 y/o only ate the catfish as did my wife because it was too spicy.

This is how I cooked it. Any comments on how to make it better?

Pic
 

1

Looks delicious .. I'll have to try that recipe

Try using mild rotel. If I use regular or hot, the family finds it too spicy.

X 2....

I never use japs in mine and use mild rotel

I think if you cut the jalapenos back to 1/4 cup that would be hot enough to give it heart without being too much for them

after all you only want it to burn on the way in not out ;)

This is how I fix Sauce Piquante



Sauce Piquante

By Chef: “Plucker” Clemount


This recipe takes a while to make. The first time I remember eating Sauce Piquante it was so good, I asked the person how he made it......that was in about 1980.

After this sauce is made, any of several kinds of meat can be added to complete the dish. For this recipe I will use fish, but other meats can include: chicken, beef, pork, venison (or other game), crawfish, shrimp, etc.

Servings......... About 8 people........... Or cool and freeze the extra.

Preparation

· 6 med. onions, chopped
· 2 Bell peppers, chopped
· 1 Cup of parsley, finely chopped
· 4 Stalks of celery, chopped
· 1 8 oz. Pack of mushrooms, sliced -
· ½ jalapeno pepper, finely chopped -
· ½ Lemon, chopped -
· ½ Bunch of shallots, chopped
· ½ Toe garlic, finely chopped


Other Ingredients

1 28 oz. Can of diced tomatoes
3 12 oz. Cans of tomato paste
½ Cup oil
½ Cup flour
1/4 Cup sugar
2 Tablespoons salt
1 Tablespoon Black pepper


Meat.......... About 3 lbs. (10 med. size pieces cut in half) of fish. Catfish can be used but it will fall
apart more that other fish. I prefer to use the firmer saltwater fish such as Red fish.

Cooking ............. All cooking times are minimum. Longer is better.


· Simmer diced tomatoes and jalapeno pepper [with the seeds] 30 to 60 minutes.
· Then add mushrooms, lemon, bell pepper and celery to diced tomatoes. Simmer 30 minutes.
· Make a Roux with oil and flour.
· Add onions, garlic, shallots and parsley to Roux and sauté a few minutes.
· Add 3 or 4 cups boiling water to Roux, mix and simmer for 30 minutes.
· Combine tomatoes and Roux.
· Add salt and pepper.
· Add tomato paste and sugar. Simmer for at lease 45 minutes. Taste and seasons as desired.
· Add water, as needed. The sauce should be fairly thick. Cornstarch can be used to thicken.

If this is more sauce than needed for your meal, put desired amount into large skillet or pot. Freeze the extra for another meal.

· Bring sauce to a low boil, and add fish and spoon some sauce to cover fish. Cover and simmer 10 to 20 minutes depending on thickness of fish.

Serve over rice.


Other Meats


Peeled shrimp and crawfish can be cooked the same as fish but only cook for 5 to 7 minutes.
Other meats should be browned in skillet, seasoned some and allowed to simmer 30 to 60 minutes in the sauce.
Season to taste.

I've noticed alot of piquant recipes call for lemon. What exactly does the lemon do? Does it cut the tomato taste?

my contribution
 

I'd skip the jalapeno's altogether and go with mild rotel as other's suggested.

The lemon just gives it a little different flavor. Some may like that.....others won't.

I like lemons in a round steak gravy.

Be careful with the lemon seeds.....they are very bitter.

Giving this a try today with some red snapper out of the freezer!

that should smother down good......I always use my "freezer" fish like this........just don't add it too soon or stir too much....it will fall apart.