Crayfish à la Bordelaise

Ingredients :

• 2 kg live crayfish
• 100 g carrots
• 100 g onions
• 75 g shallots
• 1 bouquet garni
• 1 garlic clove
• 15 cl Cognac
• 50 cl white wine
• 40 cl fish stock
• 25 g Tomato paste
• 1 sprig of tarragon
• salt
• pepper
• Cayenne Pepper
• butter

Technical stages for Crayfish à la Bordelaise :

• Slice carrots, onions and shallots in thin

brunoise.

In a stockpan, sweat in butter until gently coloured.

Add the cryfish and stir using a wooden spatula.

Flambé with Cognac and add the white wine and fish stock.

Add tomato paste, crushed garlic, the bouquet garni, sprig of Tarragon. Add salt and pepper.

Cook covered for 6 to 8 minutes.

Place the crayfish in a dish and keep warm.

Strain the sauce using a chinois or fine sieve.

Reduce by half.

Smooth out the sauce with butter. Adjust seasoning.

Pour this sauce on crayfish and serve very hot.