Recipe: Crayfish in Broth with Fine Julienne

1 In a large pot, pour your cold water and all the elements of your broth, salt and add your tablespoon of turmeric, from boiling count 20 minutes covered cooking gently.

2 Meanwhile, cut your vegetables into fine julienne (size of grated carrots) on plates separating them, carrots on one side, celery stalk on the other, green beans then leek whites which you can mix with your onion greens then small peas in a bowl.

3 20 minutes your broth is cooked, test the seasoning then in a saucepan pour 2.1 cups (50cl) strained through a strainer, increase the heat then plunge your crayfish into it, from when it returns to boil count 1 minute then turn off your heat and cover your saucepan.

4 Heat your pot of broth then bring to boiling pour in your carrot and celery julienne cooking 6 minutes then your green beans cooking 4 minutes and finally your leek juliennes and onion greens and your bowl of peas then turn off and cover.

5 In a large dish transfer your crayfish then strain through a fine chinois (strainer) your broth pressing well to extract its quintessence.

6 Then bring out large napkins (smiles) serve your crayfish with a large bowl of broth with the addition of juliennes, and shell while savoring this delicious broth.
As you have probably noticed no addition of white wine even less cognac etc why would you want to spoil this inimitable taste given by the garnishes and the crayfish.
*Castrate: at the end of the tail remove the small fin by pulling it to remove the small black intestine.