Terrine d’Écrevisses ‘Pattes Rouges’ et Légumes Verts Sauce Sabayon au Champagne

Preparation info

    • Difficulty

      Easy

Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

  • About

Method

Pound crayfish meat into a fine purée.

Prepare and cut into small dice equal amounts of carrots, unpeeled courgettes, young leeks and green beans. Also shell a couple of handfuls of fresh peas. Cook all these vegetables separately in covered saucepans and pass them, again separately, through a chinois.

Butter small individual moulds and line them with blanched spinach leaves. Add salt and pepper.

Fill the moulds in layers starting with the carrot and alternating the other vegetable purées and the crayfish purée. Cover the moulds and poach, covered, in a bain-marie for twenty minutes.

Make a concassée of tomatoes using one underripe and one very ripe tomato. Cook gently in butter, lemon juice and fresh chervil. Add some trout fumet and bring to the boil. When this mixture is fully reduced, remove from the heat and cool. Gently blend in two parts hollandaise with one part champagne; mix in one part whipped cream to make a sabayon sauce.

Turn the terrines out from the moulds and serve with the sabayon sauce.