73 Freshwater Crayfish Salad

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

Salade d’écrevisses de rivière

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

Europe
France
Fish course
Pescatarian
Gluten-free

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