Crayfish in court stock

Name: crayfish in court stock
Cook time: 100 min
Total time: 100 min
Yield: 4
Cuisine: French
Ingredients: 2 dl court bouillon see tip; 1 dl White wine Alsace Pinot Blanc; 1 piece mace; 1 laurel leaf; salt and pepper; 2 Trays crayfish a 100 g; 25 g butter or margarine; 2 teaspoons lemon juice

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.

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.