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2 servings
suggest servings
| 1 | tablespoon | vegetable oil | olive |
| 15 | small | crayfish | |
| 1 | bulb | garlic | cut in half |
| 1 | cup | mirepoix | |
| 1 | teaspoon | peppercorns | crushed |
| 1 | each | bay leaves | |
| 4 | tablespoons | mushrooms | button |
| 1/2 | cup | cognac | |
| 1 | cup | tomatoes | chopped |
| 2 | tablespoons | parsley leaves | chopped |
| 1 | tablespoon | tarragon | chopped |
| 1/2 | cup | tomato puree | |
| 4 | cups | stock | fish |
| 1/2 | cup | cream | |
| 1 | x | black pepper | cayenne, to taste |
| 1 | x | salt | to taste |
| 1 | x | black pepper | to taste |
Mirepoix is a mixture of diced onions, carrots, celery and leeks.
Heat the olive oil in a sauté pan over medium heat.
When the oil is very hot, add the live crayfish and sauté for 1 minute.
Add the garlic bulb (halved), mirepoix, peppercorns, bay leaf and button mushrooms.
Cook for another minute.
Add the cognac and flame the pan.
Pour the contents into a saucepan and mash them up with a spoon.
To the sauce pan with the crayfish, add the chopped tomato, parsley, tarragon and tomato puree.
Deglaze the sauté pan with 4 cups of fish stock (enough so that it will cover ingredients in the saucepan) and pour the contents of the deglazed pan into the saucepan with the crayfish and vegetables.
Roughly mash the contents of the saucepan again.
Cook (boiling) for 20 minutes.
Strain the contents of the saucepan with the crayfish through a chinois into another sauté pan.
Reduce the liquid by two thirds.
Add the cream, salt, pepper, and cayenne pepper.
Reduce another 5 - 10 minutes to one-half.
Strain and reserve.
| % Daily Value* | |
| Total Fat 24.0g | 37% |
| Saturated Fat 10.0g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 736mg | 31% |
| Total Carbohydrate 30.0g | 10% |
| Dietary Fiber 3.0g | 12% |
| Sugars 13.0g | |
| Protein 16.0g | 33% |
| Vitamin A | 36% | Vitamin C | 41% | |
| Calcium | 12% | Iron | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace, and grows up to 60 feet tall....
This is a great recipe! Something different to do with hamburger, easy to make and tastes great. The biscuits actually make a really nice light crust. This one is in my favourites and will be repeated often on my dinner table!
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