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Crayfish in court stock
 
 
4 ServingsPTM100 min

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.

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Directions

  1. 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.
  2. 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.

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Nutrition

850Calories
Sodium24% DV575mg
Fat9% DV6g
Protein16% DV8g
Carbs0% DV0g
Fiber56% DV14g

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