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Crayfish a l'Armoricaine recipe
- Cuisine: French
- Serves 2
If you are not experienced with cutting crayfish, ask your fishmonger to cut the cray, including the head, into bite-size pieces.
Ingredients
A sprig of thyme
A few sprigs of parsley
1/2 bay leaf
2 tbsp olive oil
1 uncooked crayfish, about 1 kg, cut into pieces
2 shallots, chopped
1 clove garlic, chopped
20 ml cognac
1 small glass dry white wine
1 cup strong fish or prawn stock
2 tomatoes, diced
1 tsp tomato paste
A pinch of cayenne pepper
2 tbsp cream
1 tbsp butter
1 tbsp tarragon leaves, finely cut
Salt and freshly ground black pepper
Preparation
Using kitchen string, tie together the thyme, parsley and bay leaf to make a bouquet garni.
Heat olive oil in a heavy saucepan. Add crayfish pieces and sauté for 1 minute. Turn pieces over and sauté for a further 1-2 minutes until the shell has turned red. Transfer the crayfish pieces that have flesh on them to a dish.
Add shallots and garlic to pan and stir well for a couple of minutes. Return crayfish to pan and stir well. Add cognac and flame it. Add wine, fish stock, tomatoes, bouquet garni, tomato paste and cayenne and stir gently. Cover pan and simmer for about 10 minutes.
Transfer crayfish pieces with flesh on them to a serving dish and keep warm.
Place sauce and shells in a strainer and press down to extract the juices. Place sauce in a saucepan, stir in cream and butter and reheat.
Just before serving, add tarragon and season with salt and pepper.
Spoon sauce over crayfish and serve. It’s nice served with boiled potatoes.
If you enjoyed this Crayfish a l'Armoricaine recipe then browse more French recipes, seafood recipes and our most popular hainanese chicken rice recipe.
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