Freshwater Crayfish in a Meursault Court-bouillon

Name: Freshwater Crayfish in a Meursault Court-bouillon (Court-bouillon d’écrevisses au meursault)
Yield: For four people
Cuisine: French
Ingredients: 1 kg (2¼ lb) freshwater crayfish; 2 bottles of Meursault or other dry white wine; 2 bottles of Meursault or other dry white wine; a sprig of fresh thyme; 2 cloves of garlic; half a bay leaf; 1 lemon, peeled à vif and sliced; 1 onion, stuck with a clove; 2 shallots; 3 young carrots, sliced; 25 black peppercorns, coarsely crushed; 50 g (2 oz) coarse sea salt

Court-bouillon d’écrevisses au meursault

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

1 kg (2¼ lb) freshwater crayfish
2 bottles of Meursau

Europe
France
Fish course
Starter
Gluten-free
Pescatarian
Summer

Method

Preparing the court-bouillon

Pour the wine into a large stainless-steel pan. Add 500ml (¾ pint) water and all the flavourings for the court-bouillon. Bring to the boil and simmer for about 30 minutes. Allow to cool; strain and reheat when you are ready to cook the crayfish.

Ingredients

Method

Preparing the court-bouillon

Cooking the crayfi