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Roger Vergé

Nage of Freshwater Crayfish Tails with Beurre Blanc

Petite nage de queues d’écrevisses au beurre blanc

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Preparation info
  • For

    two

    people
    • Difficulty

      Easy

    • Ready in

      1 hr 5

Appears in
top 1000Cuisine of the Sun
Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Ingredients

  • 1 kg (2¼ lb) live freshwater crayfish or Dublin Bay prawns

Method

Preparing the nage and the crayfish

1 Put the thinly-sliced carrot, leek, celery, shallots and onion in a saucepan with 1 teaspoon butter and 4 tablespoons water. Sal

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