Recipe: Chicken Rolls with Crayfish

1 In a large pot put your cooking ingredients, add 5.25 qt (5 liters) of cold water, salt and add a pinch of Cayenne, bring to boil and simmer for 10 minutes.

2 Meanwhile take your crayfish and with a knife hold the tail straight, then remove the central fin and you will pull out the intestine. This culinary operation is called "gutting" the crayfish. It should also be noted that some chefs soak them in cold milk before doing this operation.

3 Then plunge your crayfish and count 5 minutes of cooking after boiling, drain them while keeping the liquid as it may be useful later for other preparations (risottos, pasta, soups, sauces etc)

4 As soon as you can, shell your tails while keeping 8 of them attached to the bodies for presentation.

5 Prepare your Nantua sauce
Crush your crayfish bodies as well as you can.
In a pot with olive oil, melt your aromatic vegetables for 5 minutes then add your crushed crayfish, after 2 minutes flame with your dash of cognac then pour in the white wine, cook for another 2 minutes, then add your fish stock, your diced tomato and your tomato paste, salt and add your Cayenne pepper, cook this at a gentle simmer for 20 minutes, then strain through a chinois pressing as much as possible to extract all the essence, taste and adjust, add cream and keep warm in a bain-marie.

6 Prepare your chicken rolls
a) Lay them on your work surface, season them then place a crayfish tail in the center of each, roll and secure with a small wooden skewer.
b) In a sauté pan melt a knob of butter and oil then brown your rolls on all sides, cooking 7 to