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Sautéed crayfish with tarragon (Bernard Loiseau)


Ingredients:4 people
  • Live crayfish
    32
  • Shallots
    4
  • Tarragon
    2 sprigs
  • Lemon
    1
  • Fine salt, ground pepper
    QS
  • Butter
    200g
  • Olive oil
    2 tablespoons


Preparation:


    • Peel and finely chop the shallots. Wash and thin the tarragon sprigs. Chop the leaves and set aside.
    • Wash the crawfish in cold water. Castrate them:take each crayfish in your hand, back inwards, holding the claws with your fingers; with the other hand, grasp the middle lamella of the tail and turn it, pulling it gently to train the intestine.
    • When all the crayfish are castrated, heat the oil in a large, heavy-bottomed saucepan. Throw in the crayfish, salt and pepper. Stir well and cover the pan.
    • Let the crayfish cook over high heat for 3 minutes. When they are all very red, remove the pan from the heat and put the crayfish in a terrine. Cover it to keep them warm.
    • Drain the cooking oil from the pan, add the butter and melt it. Add the shallots, tarragon leaves and a squeeze of lemon juice. Add salt and pepper. Mix thoroughly and cook this mixture over low heat for 3 or 4 minutes, taking care that the butter does not take on any color.
    • Cut the crayfish in half lengthwise and arrange them in a large warm dish. Drizzle with melted tarragon butter and serve immediately.

    Source:The Flight of Flavors by Bernard Loiseau.