Ingredients for 4 servings
- 12 cooked and peeled crayfish tails
- 1/2 zucchini
- 1/2 onion
- 5 cl (1.7 fl oz) of cognac
- 1 tomato
- 1 drizzle of olive oil
- 25 cl (1.1 cups) of liquid cream
- 4 homemade parmesan chips
- salt and pepper
Recipe: Crayfish Verrines
Prep
25 min
Cook
8 min
Total
33 min
Servings
4 serv.
Step-by-step directions
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.
Chef Patrick's Comment
Good recipe although in the peeled crayfish tails sold commercially (Chinese ones) you really don't find their original flavors.
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