Salad of Freshwater Crayfish Tails

Name: Salad of Freshwater Crayfish Tails (Salade de queues d’écrevisses)
Prep time: 45 min
Cook time: 8 min
Total time: 53 min
Yield: For four people
Cuisine: French
Ingredients: 80 freshwater crayfish or Dublin Bay prawns weighing about 3.5 kg (7 lb 14 oz); 4 g (1 teaspoon) lobster eggs or paprika; 4 g (1 teaspoon) lobster eggs or paprika; 20 leaves of curly endive; 80 freshwater crayfish or Dublin Bay prawns weighing about 3.5 kg (7 lb 14 oz)

Salade de queues d’écrevisses

Preparation info

For
four
people

Difficulty
Easy
Ready in
55 min

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

80 freshwater crayfish or Dublin Bay prawns weighing about 3.5 kg (7 lb 14

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Prepare the shellfish according to the method given under the recipe, keeping four whole ones to decorate the salads.
Wash the endive and dry in a cloth.
Mix the shelled tails and the shellfish sauce together in a bowl. Arrange the endive in four little individual bowls with the leaves curling over the sides, fill wi