Écrevisses à la Magenta (Crayfish with Tomato, White Wine and Basil)

Ingredients

• crayfish
• 1 and a half décilitres oil
• Mirepoix
• 3 tomatoes
• a pinch of chopped parsley
• 3 décilitres white wine
• 50 grammes butter
• a pinch of basil

Instructions

1. Sauté the crayfish with 1 and a half décilitres of oil and the same quantity of Mirepoix as for Écrevisses à la Bordelaise, cut less finely.
2. Season, then add 3 tomatoes pressed, peeled and chopped, and a pinch of chopped parsley.
3. Moisten with 3 décilitres of white wine.
4. Cover and cook for 10 minutes, tossing the crayfish from time to time.
5. Arrange them in a timbale.
6. Finish the sauce with 50 grammes of butter and a pinch of basil, and pour it over the crayfish.