Medallions of Crawfish in a Cream and Curry Sauce with Red Peppers

Name: Medallions of Crawfish in a Cream and Curry Sauce with Red Peppers (Médaillons de langouste à la vapeur aux épices et aux poivrons doux)
Yield: For four people
Cuisine: French
Ingredients: 1 large crawfish, weighing 600-700 g (1 lb 5 oz-1⅔ lb); 150 g (5½ oz) red peppers; 4 shallots, chopped; olive oil; 200 ml (7 fl. oz) aromatic white wine court-bouillon; a pinch of saffron; a pinch of curry powder; 200 ml (7 fl. oz) double cream; 25 g (1 oz) butter; a few sprigs of chervil; salt, freshly ground pepper; salt, freshly ground pepper