Bring the court bouillon to the boil. Remove the intestinal tract from the crayfish by pinching the middle section of the tail between your thumb and forefinger, then twist and pull. Plunge the crayfish into the bouillon and
Remove the zest from both limes, segment one and set aside for garnish. Squeeze the juice from the second lime and combine with the fish stock. Put the salmon in a buttered, ovenproof pan, add the fish stock, and cover with buttered paper or foil. Heat the liquid over a high heat until it just starts to tremble, then transfer the pan to the
To make the sauce, reduce the stock by at least two-thirds. Then pour in the cream, bring back to the boil and add the lime zest. Turn the heat down to very low and gradually add the butter using a small whisk and whisking until it has all melted. On no account allow the sauce to boil again once you have started to add the butter or it will separate.