How to Cook Crayfish

A simple guide for the savvy home cook!

Recipe author

Servings:

Crayfish (24 pieces, about 50 g each)

1.2

Carrots

Onion

Celery

Egg yolks

Butter (clarified)

200

Brandy

100

White wine (dry)

500

Thyme

Bay leaf

Salt

Cayenne pepper

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 10 g

Fats 40 % 8 g

Carbohydrates 10 % 2 g

148 kcal

GI: 100 / 0 / 0

You might think there's nothing to it — who doesn't know how to cook crayfish? Sure. They're easy to cook: drop them in the water and pull them out almost right away. But that's food for people in a hurry who aren't thinking about flavor. My recipe is for gourmets! First, let's make a zesty vegetable sauce from finely chopped vegetables. To do this, peel and finely dice the carrot, celery, and onion. Heat 25 ml of butter in a pot, add the vegetables, a sprig of thyme, and half a bay leaf. Mix all the ingredients with the butter, cover, and cook for about 20 minutes over low heat until the vegetables are tender. Brush the crayfish with melted butter and season with salt and pepper. Then pour brandy over the crayfish and flambé them, then douse them with dry white wine. Add the stewed vegetables along with some water and cook for 10 minutes. Now transfer the crayfish to a platter, keeping them warm. Make a sauce from the crayfish cooking liquid, two egg yolks, and 40 g of butter, and pour it over the crayfish. Serve immediately!

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