Garlic & Herb Butter Poached Crayfish
Serves 4
Time 2 hour
Ingredients
1 crayfish
150g unsalted butter
2 large shallots, diced
1 brown onion, diced
1 celery stalk, diced
3 garlic cloves, crushed and chopped
3 sprigs of tarragon, leave picked
½ cup of white wine
½ cup of brandy
Salt and pepper
Crayfish Stock
1 crayfish shell
4-5 prawn heads and shells
500ml water
To Serve
1 lemon, ½ juiced and ½ for serving
1 bunch of parsley, finely chopped
Method
For the crayfish stock, heat a pot on medium heat.
Add the crayfish shell, prawn heads and prawn shells and fry off.
Add the water and bring it to a boil.
Lower the heat and allow the stock to simmer for 1-2 hours.
Heat another pot over medium-low heat.
Add the shallots, onion, celery, garlic, tarragon and butter.
Stir for 1-2 minutes to melt the butter and season with salt and pepper.
Deglaze the pan with white wine and brandy.
Allow it to simmer for a few minutes, then pour crayfish stock into the butter mixture.
Season the crayfish with salt and pepper.
Poach the crayfish in the stock mixture with the lid on for 12-15 minutes, or until the crayfish is cooked to your liking.
Place the crayfish on a serving platter. Pour 1 ladle of stock over the crayfish, then sprinkle with chopped parsley and drizzle with lemon juice. Serve and enjoy.