Crayfish Nage Verrines fresh and Mediterranean

1 Remove the stem from the tomato and plunge it into boiling water. Cool it and remove the skin and seeds, then cut the tomato into small dice.

2 Cut the green part of the zucchini into small dice. Peel and chop the onion.

3 Heat a saucepan with olive oil and add the onion and zucchini. Season and cook for 5 minutes over low heat.

4 Add the crayfish tails and continue cooking for another 2 minutes.

5 Flambé with cognac then add the cream and tomato and cook for another 1 minute.

6 Pour everything into 4 glasses and refrigerate for 1 hour.

7 At the time of serving, decorate with a parmesan chip.