Name: Bordeaux-Style Crayfish (Écrevisses à la bordelaise)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 6
Cuisine: French
Ingredients: 2 shallots; 1 ⅓ sticks (150 g) unsalted butter, divided; 1 sprig chervil; 1 sprig tarragon; 1 sprig thyme; 24 freshwater crayfish; 1 onion; Scant ½ cup (100 ml) cognac; Salt; 1 bay leaf; 3 tablespoons tomato paste; 1 medium-sized carrot; 1 ¼ cups (300 ml) white wine

Preparation info

Serves
6

Difficulty
Easy
Ready in
50 min

Appears in

Paul Bocuse

By Paul Bocuse

Published 2014

About

Ingredients

24 freshwater crayfish
1 medium-sized carrot
1 onion
2

Method

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