Filter
Reset
Sort ByRelevance
Tracy E
Crayfish in court stock
A tasty French recipe. The starter contains the following ingredients: fish, court bouillon (see tip), white wine (Alsace Pinot Blanc), mace, bay leaf, salt and pepper, crayfish (a 100 g), butter or margarine and lemon juice.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
In a saucepan, reduce the stock of bouillon, white wine, mace and bay leaf to half. Broth seven. Season with salt and pepper and allow to cool.
-
Place crayfish in cold broth and bring to the boil. Crayfish gently simmer for 1/2 minute in the stock. In the meantime melt butter in another pan. Distribute crayfish with 1 to 2 tablespoons of broth over four plates. Spread 1/2 tablespoon of melted butter and 1/2 teaspoon of lemon juice over the crayfish. Serve immediately with fresh (hot) baguette.
-
25 minAppetizerolive oil, celery, leeks, poultry feast, chicken bouillon, crumbly potato, watercress, smoked chicken fillet (meat products), demi crème fraîche, (semi) dried tomato or oil,watercress soup with smoked chicken -
35 minAppetizerroot parsley, cool fresh flaked meal, traditional olive oil, ciabattina, herbal butter spices, tap water, vegetable stock,roasted cauliflower soup with carrot parsley and herb oil -
15 minAppetizerlemon, fresh basil, fresh flat parsley, garlic, extra virgin olive oil, sea salt, Mayo Royale DandL mayonnaise, asparagus tips, yellow bell pepper, candy cucumber, snack radish,vegetables with pistou and aioli -
15 minAppetizerginger, water, lemon juice, sugar, large forest pens, cucumber, salmon fillet with skin, Japanese soy sauce,sashimi of salmon with sweet-sour vegetables
Nutrition
850Calories
Sodium24% DV575mg
Fat9% DV6g
Protein16% DV8g
Carbs0% DV0g
Fiber56% DV14g
Loved it