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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.
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Ingredients
Directions
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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.
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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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