Crayfish à la parisienne

Crayfish à la parisienne

Langouste à la parisienne

By
From
Taste le Tour
Serves
3

From the Paris region by Philippe Mouchel

During my younger days I worked in a wonderful Parisian seafood restaurant called Prunier where I learned to prepare this classic dish of crayfish with a diced vegetable and mayonnaise salad. Th is is Philippe’s recipe and to present the dish he uses 10 cm PVC rings.

Ingredients

Quantity Ingredient
3 tablespoons diced turnips, about 6 mm square
3 tablespoons diced carrots, about 6 mm square
3 tablespoons diced beans, about 6 mm square
3 tablespoons diced potatoes, about 6 mm square
2 tablespoons shelled peas
1 egg yolk
2 tablespoons mustard
salt
freshly ground black pepper
2 teaspoons vinegar
freshly ground black pepper
100ml olive oil, plus a little extra for drizzling
1 400 g cooked crayfish
cos lettuce leaves
chives, for garnishing

Method

  1. Cook the turnips, carrots, beans, potatoes and peas separately in boiling salted water (either use separate saucepans or change the water for each vegetable). Drain each vegetable well then place on a tea towel to absorb any excess water.
  2. In a bowl, mix the egg yolk with the mustard, a little salt and pepper and the vinegar. Gradually pour in the olive oil, whisking continuously, until you obtain a thick mayonnaise.
  3. Place the cooked, drained vegetables in a bowl and mix with half the mayonnaise.
  4. Remove the crayfish tail meat and cut into 1 cm slices.
  5. To serve, place a PVC ring in the centre of each plate. Spoon in the vegetable mix to about 1 ½ cm and flatten the surface with a spoon. Arrange a few overlapping slices of crayfish on top of the vegetables and carefully remove the PVC rings. Top with a few lettuce leaves and a small dollop of mayonnaise.
  6. Drizzle on a little extra olive oil, sprinkle with a few chives and serve.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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