Crayfish à l’Armoricaine

Crayfish à l’Armoricaine

Langouste à l’Armoricaine

By
From
Taste le Tour
Serves
2

From the Brittany region by Elisabeth Kerdelhué

This classic Breton crayfish dish was on the menu of many of the finest French restaurants at the end of last century. For me, when prepared by a master chef, it remains one of the greatest classic French dishes. The prawn stock can be made ahead of time. This recipe makes around 500 ml and it keeps well in the freezer.

Prawn stock

Ingredients

Quantity Ingredient
2 tablespoons olive oil
20 medium prawns, prawn shells removed
750 mls cold water
3 sprigs parsley
salt
freshly ground black pepper
1 sprig thyme
a few sprigs parsley
1/2 bay leaf
2 tablespoons olive oil
1 1 kg uncooked crayfish, cut into 8 pieces
2 shallots, chopped
1 garlic clove, chopped
20ml cognac
100ml dry white wine
250ml prawn stock, (or use a good strong fish stock)
2 tomatoes, diced
1 teaspoons tomato paste
A pinch cayenne pepper
2 tablespoons cream
1 tablespoon butter
1 tablespoon tarragon leaves, finely chopped
salt
freshly ground black pepper

Method

  1. To make the prawn stock, heat the oil in a saucepan and stir-fry the prawn shells over a high heat for 3–4 minutes. Add the water, parsley and a little salt and pepper. Return to the boil and simmer for 15 minutes, stirring occasionally.
  2. Strain the stock through a sieve, pressing on the prawn shells to extract as much flavour as possible. Set aside until ready to use.
  3. Use kitchen string to tie the thyme, parsley and bay leaf together to make a bouquet garni.
  4. Heat the olive oil in a heavy saucepan. Add the crayfish pieces and sauté for 1 minute. Turn them over and sauté for a further 1–2 minutes, or until the shells have turned red. Remove the crayfish pieces from the pan.
  5. Add the shallots and garlic to the pan and stir over a medium heat for a couple of minutes. Return the crayfish pieces to the pan and stir well. Add the Cognac to the pan and carefully flame it. (It is safest to do this away from the stove.) Add the wine, fish stock, tomatoes, bouquet garni, tomato paste and cayenne to the pan and stir gently. Cover and simmer for 10 minutes.
  6. Transfer the crayfish pieces to a serving dish and keep warm.
  7. Pour the sauce and any pieces of shell into a strainer set over a saucepan and press down to extract the juices. Stir in the cream and butter and reheat gently. Just before serving, add the tarragon and season with salt and pepper.
  8. Spoon the sauce over the crayfish and serve. It’s lovely served with boiled potatoes.
Tags:
Taste le Tour
Gabriel
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French
France
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