Stéphane Reynaud

Écrevisses Pattes Rouges à la Nage

Poached Crayfish

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      1 hr 15

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • European (broad-fingered) crayfish 30
  • French shallots 3
  • Red capsicum 1

Method

  1. Remove the intestinal tract of the crayfish. Slice all of the vegetables and the lemongrass. Cook them in a large saucepan with the white wine and 500 ml water; allow to reduce by half.
  2. Plunge the crayfish into the vegetable broth and cook for 15 minutes.
  3. Serve in a shallow bowl with a dash of olive oil.