Crayfish Ragout with Green Asparagus

Name: Crayfish Ragout with Green Asparagus (Ragoût d’écrevisses et d’asperges vertes)
Cuisine: Swiss
Ingredients: 36 live crayfish; 16 green asparagus tips, peeled; 12 very small new carrots, peeled and blanched; 15 ml (1 tbsp) finely chopped shallots; 300 ml (½ pt) crayfish stock; salt and freshly ground pepper; salt and freshly ground pepper; 4 sprigs of chervil to garnish

Ragoût d’écrevisses et d’asperges vertes

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

36 live crayfish
16 green asparagus tips, peeled
12 very small new carrots, peeled and blanched

Europe
France
Switzerland
Stew
Fish course
Gluten-free
Pescatarian

Method

Cook the crayfish in boiling salted water for 1 minute. Remove from the water and place in a bowl of ice to cool quickly.
Remove the tails from the shells and reserve body and tail shells to make stock (follow method for Prawn Stock in preceding recipe). Keep the tails fresh (cover with a damp cloth).
Cook the asparagu