Écrevisses au vin blanc

Name: Écrevisses au vin blanc (Freshwater Crayfish Cooked in White Wine)
Cuisine: France
Ingredients: 1 large carrot, finely chopped; 1 bouquet garni (thyme, parsley, bayleaf); 1 bouquet garni (thyme, parsley, bayleaf); 1 bouquet garni (thyme, parsley, bayleaf); 1 clove garlic, minced; 5 fl oz (150 ml) double cream; 1 tablespoon truffle peelings; 1 tablespoon parsley, chopped; 1 slice smoked bacon, finely chopped; 3 shallots, minced; 3 tablespoons goose fat; 60 crayfish, gutted and washed, central tail piece removed; ½ glass Cognac; Salt and pepper; Salt and pepper; 2 pints (1 litre) wine vinegar; 1 bouquet garni (thyme, parsley, bayleaf)

Freshwater Crayfish Cooked in White Wine

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

I like crayfish the Provençal way – simply fried in olive oil, then flamed in marc of Cognac and finally simmered for a few minutes with Tomato Sauce with a little fiery harissa or cayenne pepper added. This recipe and the one that follows are rather more refined.

Ingredients

1 large carrot, finely chopped
3 shallots, minced
3 tablespoons goose fat

Europe
France
Main course
Mediterranean
Gluten-free

Method

In a large frying pan fry the carrot and shallots in the goose fat. Add the crayfish and stir until uniformly red. Flame with the Cognac. Add salt and pepper and the wine vinegar. Add the bouquet garni and garlic. Boil for 10 minutes.

Lower the heat and stir in the cream, truffle peelings, parsley and bacon. Bring back to the boil and simmer for 20 minutes. Remove the bouquet garni. Adj