Américaine sauce

600g	Butter (at room temperature)
200g	Onion (finely chopped)
200g	Shallots (finely chopped)
400g	Carrots (finely chopped)
16 cloves	Garlic (crushed)
1	Bouquet garni
4 tbsp	Tarragon (chopped)
4 tbsp	Chervil (chopped)
100g	Tomato puree
1 kg	Tomatoes (chopped)
100 ml	Armagnac
800 ml	White wine
1.6 lt	Fish stock
	Lobster/crab or fish bones (chopped)
	Salt & pepper

Method

1.      Melt 200g of the butter in a large saucepan & add the bones/shells & cook until no moisture is left.

2.      Add the onions, shallots & carrot & sweat for another 5 mins.

3.      Mix in the tomato purée & cook out for about mins stirring all the time.

4.      Put in the crushed garlic cloves & then flame with the armagnac.

5.      Pour in the white wine & fish stock, scraping any residues from the bottom of the pan.

6.      Add the herbs, bouquet garni & tomatoes, season lightly & cook uncovered for about 30 mins, skimming when necessary.

7.      Pass through fine chinos.

When ready to serve whisk in the remaining butter over a low heat