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Paul Bocuse
6
Easy
50 min
By Paul Bocuse
Published 2014
Wash the freshwater crayfish and remove any eggs.
Cut the carrot into tiny dice. Cut the onion and shallots into tiny dice. Stew these vegetables gently with 3 tablespoons (50 g) butter, the prepared crayfish, a pinch of salt, the thyme, and bay leaf. Then turn up the heat until the crayfis