Ingredients for 4 servings
- 12 cooked and peeled crayfish tails
- 1/2 zucchini
- 1/2 onion
- 5 cl of cognac
- 1 tomato
- 1 drizzle of olive oil
- 25 cl of liquid cream
- 4 homemade parmesan chips
- salt and pepper
Recipe: Crayfish Verrines
Prep
25 min
Cook
8 min
Rest
1h
Total
1h33
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.
Wine Pairing
Comments (0)
No comments yet. Be the first to share your experience!
A question? A Michelin-starred chef answers you!
Share your experience, ask for advice — Chef Patrick and our community are here to help.