Difficulty:[usr 3 ]
Put 1 liter of water in a Dutch oven and place it over high heat. Bring to a boil. Throw in the castrated crayfish (*). Let boil again. Count to 50 and remove the crayfish. Save the cooking water. Rinse the crayfish under cool water. Separate the tails from the heads of the 24 crayfish. Reserve 4 whole. Shell the tails of the 24. Set aside.
In a sauté pan, put the olive oil. Add the crayfish heads. the onion and the carrot, peeled, washed and cut into pieces, the tomatoes and the bouquet garni. Fry everything well. Deglaze with the cognac and then moisten with the white wine. Cook for 5 minutes and add the reserved cooking water. Leave to cook for another 15 minutes. Then filter this juice and reduce it again until you obtain 2 glasses of liquid (crayfish fumet). Book.
Cut the fillets of sole passed under fresh water into goujonnettes, that is to say cut strips diagonally in the fillets of sole.
Peel, discard the too hard and too green leaves of the cabbage. Slice it finely and cook for 15 minutes in salted boiling water. refresh it under cool water. Drain it and sweat it in 2 knobs of butter.
Put 2 knobs of butter in a sauté pan. Sear the sole goujonnettes on each side for 2 minutes, then the crayfish tails for 1 minute. Book.
Crush the 4 cloves of garlic. Put the pastis to be reduced in a small sauté pan. Add the garlic and the crayfish stock. Give broth. Filter. add the cream.
Drop the cabbage in a heap on 4 plates. Then arrange the goujonnettes and crayfish tails in a crown. Go warm.
Return the sauce to the heat. Add 2 knobs of butter while winnowing. Adjust the seasoning. Come out crazy. Place the whole crayfish as decoration. Complete with the sprigs of chervil.
My advice: Ask your fishmonger for fillets of sole weighing around 800g already lifted and trimmed.
Joëlle's point of view: The subtle scent of garlic perfectly flavors this delicate mixture of sole and crayfish, enhanced by the "wilted" green cabbage.
(*) See:http://www.recettes-hubert.com/feuiell/
