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.
-
60 minAppetizerthyme, sunflower oil, nut mix with pistachios unsalted, Italian garden herbs, artichoke hearts, extra virgin olive oil, garlic, serrano ham,serrano ham -
25 minLunchchicory, walnut, Roquefort, danish blue, pear, mustard, balsamic vinegar, White wine vinegar, olive oil, honey,chicory salad with walnuts and blue cheese -
35 minSmall dishbig red onion, White bread, cumin cheese, fresh thyme, White wine, butter, salt,stuffed red onions -
50 minAppetizereggplant, olive oil, garlic, peeled tomatoes, penne, Red wine vinegar, sugar, basil,Penne With Eggplant
Nutrition
850Calories
Sodium24% DV575mg
Fat9% DV6g
Protein16% DV8g
Carbs0% DV0g
Fiber56% DV14g
Loved it