Alain Detain’s Freshwater Crayfish with Snails

Name: Alain Detain’s Freshwater Crayfish with Snails (Cassolette d’écrevisses aux escargots Alain Detain)
Yield: For four people
Cuisine: French
Ingredients: 2 kg (4½ lb) large freshwater crayfish (about 40); 2 litres (3½ pints) aromatic white wine court-bouillon; 12 snails (tinned au naturel or freshly cooked); 2 ripe red tomatoes, skinned, deseeded and diced; 1 teaspoon tomato purée; 1 tablespoon red wine vinegar; 6 tablespoons olive oil; juice of half a lemon; a dash of soy sauce; ½ teaspoon tarragon, chopped; half a bunch of chives, the tips kept for decoration, the rest snipped; salt, freshly ground pepper; salt, freshly ground pepper

Cassolette d’écrevisses aux escargots Alain Detain

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

2 kg (4½ lb) large freshwater crayfish (about 40)
2 litres

Europe
France
Fish course
Starter
Pescatarian
Autumn

Method

Cooking the crayfish

Wash the crayfish and cook them in the hot court-bouillon, allowing 2 minutes’ cooking from the moment the liquid comes back to the boil. Remove them and let them cool to lukewarm, then shell the tails, removing the black intestines, and shell the claws. Keep the meat warm, not hot, in a bowl with some of the court-bouillon