Name: Freshwater Crayfish Salad (Salade d’écrevisses de rivière)
Yield: For four people
Cuisine: French
Ingredients: 6 tablespoons Cold Lobster sauce or; 50 g (2 oz) red chicory (radicchio di Treviso); 32 crayfish or Dublin Bay prawns; 1 litre (1¾ pints) nage or court-bouillon; 1 tablespoon vegetables from the court-bouillon; Sauce rose; 1 chopped shallot; 12 fresh, or tinned, asparagus tips; 1 tablespoon chopped chervil; 400 g (14 oz) very small French beans; 6 tablespoons Vinaigrette 2; 4 whole crayfish

Preparation info

For
four
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

400 g (14 oz) very small French beans
12 fresh, or tin

Method

Cook all the crayfish for four minutes in the fast-boiling court-bouillon or plain salted water. Keep four whole crayfish for decoration and shell the rest.
Top and tail the French beans, wash them and cook them ‘al dente’ (for technique. If using fresh asparagus, cook the