Écrevisses à la Nage (Crayfish in their Court-Bouillon)

Ingredients

• crayfish
• 50 grammes carrot
• 50 grammes onion
• 3 shallots
• 5 grammes parsley stalks
• a little powdered thyme and bay
• 3 décilitres white wine
• 2 décilitres fish cooking liquor
• 10 grammes salt
• Cayenne

Instructions

1. Set up a court-bouillon with 50 grammes of fine fluted rounds of carrot, 50 grammes of thin onion rings, 3 finely sliced shallots, 5 grammes of parsley stalks, a little powdered thyme and bay, 3 décilitres of white wine, 2 décilitres of fish cooking liquor and 10 grammes of salt.
2. Prepare it far enough in advance for the vegetables to be cooked.
3. Plunge the washed and gutted crayfish into the boiling court-bouillon.
4. Cook covered for 10 minutes, tossing them from time to time.
5. Heighten with Cayenne and arrange the crayfish in a timbale with the court-bouillon and the aromatics.