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Ingredientes
- 1 Tbsp. Oil, olive
- 15 sm Crayfish
- 1 x Garlic, bulb, cut in half
- 1 c. Mirepoix **
- 1 tsp Peppercorns, crushed
- 1 x Bay leaf
- 4 Tbsp. Mushrooms, button, minced
- 1/2 c. Cognac
- 1 c. Tomatoes, minced
- 2 Tbsp. Parsley, minced
- 1 Tbsp. Tarragon, minced
- 1/2 c. Puree, tomato
- 4 c. Stock, fish
- 1/2 c. Cream Pepper, cayenne (to taste) Salt (to taste) Pepper (to taste)
Direcciones
- ** Mirepoix is a mix of diced onions, carrots, celery and leeks.
- Heat the extra virgin olive oil in a saute/fry pan over medium heat. When the oil is very warm, add in the live crayfish and saute/fry for 1 minute.
- Add in the garlic bulb (halved), mirepoix, peppercorns, bay leaf and button mushrooms. Cook for another minute.
- Add in 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 in the minced tomato, parsley, tarragon and tomato puree.
- Deglaze the saute/fry pan with 4 c. of fish stock (sufficient so which 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 min. Strain the contents of the saucepan with the crayfish through a chinois into another saute/fry pan.
- Reduce the liquid by two thirds. Add in the cream, salt, pepper, and cayenne pepper. Reduce another 5 to 10 min to one-half. Strain and reserve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 724g | |
| Recipe makes 2 servings | |
| Calories 454 | |
| Calories from Fat 77 | 17% |
| Total Fat 8.71g | 11% |
| Saturated Fat 1.19g | 5% |
| Trans Fat 0.18g | |
| Cholesterol 27mg | 9% |
| Sodium 1605mg | 67% |
| Potassium 1204mg | 34% |
| Total Carbs 53.29g | 14% |
| Dietary Fiber 4.3g | 14% |
| Sugars 30.05g | 20% |
| Protein 12.26g | 20% |
