Sauté Végétal à l’américaine

10 - 1 hour


Sauté Végétal 1 kg
Onions 100 g
Carrots 100 g
Tomatoes 300 g
Button mushrooms 300 g
Garlic 4 cloves
Bouquet garni (mixed herbs) 1

Tomato purée 50 g
Cognac 5 cl
White wine 3 dl
Fish bouillon 500 g
Curly-leaf parsley 80 g
Butter 100 g
Salt & pepper


  • Peel and small dice the onions and carrots.
  • Sweat them in a frying pan with butter for 5 minutes.
  • Add the garlic cloves and bouquet garni and flambé with cognac.
  • Pour over the white wine and fish bouillon.
  • Add the fresh, diced tomatoes and tomato purée. Simmer for 20 minutes.
  • Blend the preparation in a mixer and put through a fine sieve.
  • Check the seasoning and set aside.
  • Brown the Sauté Végétal in a pan.
  • Add the thinly sliced mushrooms.

Chef’s tip

Cooking in the américaine sauce brings the tangy taste of the sea to the crispy, browned Sauté Végétal. Put the finishing touch on your dish with a pinch of finely chopped parsley or coriander.