Écrevisses à la Bordelaise (Crayfish Bordelaise)

Ingredients

• crayfish
• 50 grammes red of carrot
• 50 grammes onion
• 2 shallots
• 5 grammes parsley stalks
• fragments of thyme and bay
• butter
• or 3 spoonfuls Mirepoix Bordelaise prepared in advance
• 50 grammes butter
• a pinch of salt
• a point of Cayenne
• 1 décilitre cognac
• 3 décilitres white wine
• 1 décilitre fish Velouté
• 1 décilitre fumet
• 1 spoonful meat glaze
• 100 grammes butter
• a pinch of chopped parsley

Instructions

1. Prepare a very fine Mirepoix with 50 grammes of the red of carrot, 50 grammes of onion, 2 shallots, 5 grammes of parsley stalks and fragments of thyme and bay; toss them in butter and stew gently until fully cooked. Alternatively use 3 spoonfuls of Mirepoix Bordelaise prepared in advance.
2. Add 50 grammes of butter, the washed and gutted crayfish, a pinch of salt and a point of Cayenne.
3. Sauté over full heat until the shells are completely coloured.
4. Moisten with 1 décilitre of flamed cognac and 3 décilitres of white wine, and reduce by a third.
5. Add 1 décilitre of fish Velouté and 1 décilitre of fumet, and cook covered for 10 minutes.
6. Arrange the crayfish in a timbale.
7. Reduce the sauce and finish it with 1 spoonful of meat glaze, 100 grammes of butter and a pinch of chopped parsley.
8. Correct the seasoning and pour the sauce over the crayfish.