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CRAYFISH CASSOLETTES

Peel the vegetables, wash and slice thinly. Pour into 6 1/2 pints of water with the bouquet garni, celery stick, chili, salt, pepper, 6 coriander seeds and a pinch of saffron. Boil for 20 minutes, plunge the crayfish into this court-bouillon, allow for 5 minutes of cooking once boiling again. Remove from the heat and allow to rest for 3 minutes. Make the sauce:  reduce the CrŽmant dÕAlsace by 2/3 over a high heat, add 7 tablespoons of the crayfish-cooking water, reduce again by 1/3, add the cream, and heat further until reduced by half, then use a whisk to thicken this sauce, adding pieces of butter little by little. Adjust the seasoning. Shell the crayfish, put them into hot individual bowls, skim a few pieces of leek and onion from the court-bouillon to top the crayfish, coat with the sauce, sprinkle with the chopped herbs and serve immediately.
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3 dozen crayfish, alive
2 carrots
1 onion
1 leek
1 bouquet garni
1 stick celery
1 small chili
6 coriander seeds
2/3 cup sparkling Alsace CrŽmant
2/3 cup cream
2/3 cup butter
chervil, chives, parsley
saffron, pepper
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20
mn
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30
mn
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Restaurant
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Fish
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Robert et Michel HUSSER
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CrŽmant d'Alsace
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