Écrevisses à la Marinière (Crayfish in White Wine with Velouté and Butter)

Ingredients

• crayfish
• 60 grammes butter
• a suspicion of powdered thyme and bay
• 6 décilitres white wine
• 2 décilitres fish Velouté
• 80 grammes butter
• chopped parsley

Instructions

1. Sauté the crayfish over full heat with 60 grammes of butter until the shells are completely coloured.
2. Season and add a suspicion of powdered thyme and bay.
3. Moisten with 6 décilitres of white wine and cook covered for 12 minutes.
4. Arrange the crayfish in a timbale.
5. Reduce the cooking liquor by half and bind it with 2 décilitres of fish Velouté.
6. Off the fire, finish it with 80 grammes of butter.
7. Pour over the crayfish and sprinkle lightly with chopped parsley.