Recipe: Chicken Rolls with Crayfish

Name: Bouchons de volaille aux écrevisses
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 portions
Ingredients: Germes de soja poêlés et champignons sauvagesLa volaille , la viande de veau, de lapin , et les écrevisses ont toujours fait bon ménage en voici donc un exemple.Bouchons de volaille aux écrevisses pour 4 personnes :24 écrevisses vivantes( pattes rouges si vous trouvez quoique d'une réelle rareté)Sauce Nantua*50 g de mirepoix(petits carrés) de carottes50 g de mirepoix d'oignonsun peu de fleur de thym citron20 cl de vin blanc40 cl de fumet de poisson préparé(ou la cuisson des écrevisses)3 cuillers à soupe de bon concentré de tomate bio1 tomate mondée et coupée en quartiers1 trait de cognac10 cl de crème liquide 30%sel et poivre de Cayenne12 aiguillettes de poulet fermier le petit nerf retiré assaisonnés et roulés sur une petite pique.200 g de germes de soja bio frais100 g de champignons sauvages(girolles mousserons ou autres)huile d'olives ,beurresel poivre du moulin et sauce soja.Cuisson des écrevisses1 carotte en dés 1 oignon de même 1 gousse d'ail dégermé et écrasé un peu de vert de poireau ou d'oignon nouveau thym citron laurier sel et poivre de Cayenne.

By chef patrick ★ ★ ★ ★ ★ 4.7/5 (7 reviews) Meat

Prep 15 min

Cook 50 min

Total 1h05

Servings 4 serv.

Ingredients for 4 servings

Sautéed Soy Sprouts and Wild Mushrooms

Poultry, veal, rabbit meat, and crayfish have always gone well together, here is an example.
Chicken rolls with crayfish for 4 people:
24 live crayfish (red legs if you can find them, which is quite rare)
Nantua Sauce*
50 g of mirepoix (small cubes) of carrots
50 g of mirepoix of onions
a little lemon thyme flowers
20 cl of white wine
40 cl of prepared fish stock (or the cooking liquid from the crayfish)
3 tablespoons of good organic tomato paste
1 blanched tomato cut into quarters
a dash of cognac
10 cl of 30% liquid cream
salt and Cayenne pepper
12 strips of free-range chicken with the small nerve removed, seasoned and rolled on a small skewer
200 g of fresh organic soy sprouts
100 g of wild mushrooms (chanterelles, mousserons or others)
olive oil, butter
salt, freshly ground pepper and soy sauce
Cooking the crayfish
1 carrot diced, 1 onion diced, 1 clove of garlic deveined and crushed, a little leek or green onion tops, lemon thyme, bay leaf, salt and Cayenne pepper.

Step-by-step directions

1- In a large pot put your cooking ingredients, add 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

Écrevisses Poulet Soupes de potirons Volaille Terre mer