Ecrevisses au Pacherenc

Crayfish in white wine

Preparation info
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By Pierre Koffmann

Published 2012

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  • 60 crayfish, gutted and washed
  • 100 g/4 oz carrots, thinly sliced and fluted


Put everything except the crayfish into a large saucepan, bring to the boil and cook for 20 minutes. Add the crayfish and simmer for 8 minutes, tossing them from time to time. Leave to cool in the stock, then serve them plain, with the stock as a sauce, or with mayonnaise.