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Écrevisses Bordelaise
Crayfish in White Wine and Vegetable Sauce
Preparation info
- Serves
6
as a First Course - Difficulty
Easy
Appears in
By Anne Willan
Published 1981
Some people add a little raw ham to the vegetable sauce in which the crayfish are served; others add a chopped tomato. Substituting two cut up lobsters for the crayfish makes this recipe an alternative method of preparing ‘homard à la bordelaise’.
Ingredients
| fresh crayfish |
Method
Wash the crayfish and remove the intestinal vein of each one by twisting the central flange of the tail. In a large sauté pan melt a third of the butter, add the onions, shallots and carrots and cook gently until the vegetables are soft but not brown. Add the crayfish with the bouquet garni and cook for 1-2 minutes until the crayfish start to turn red. Add the cognac and flame. Add the white wi