- 48 living crayfish
- 2 shallots
- 1 carrot
- some green celery
- a sprig of thyme
- chopped parsley and tarragon
- 1 bay leaf
- 100 g butter
- salt and freshly ground pepper
- ¼ litre Luxembourg Riesling + ¼ litre fish stock or ½ litre Luxembourg Riesling
- Chop the vegetables very finely, and mix with the parsley and tarragon.
- Lightly fry the vegetables in 50 grams of butter, pour in the riesling and fish stock, and simmer for twenty minutes.
- Do not forget the thyme and bay leaf.
- Add salt and pepper to taste.
- Now send sensitive people from the kitchen and take the crayfish.
- First of all make sure they are all alive.
- Place sieve ready, take a crayfish and lay it on a chopping board.
- Hold the tail in one hand, and take hold of the central fins, tearing them out in one movement, twisting at the same time.
- Make sure the thin blue-black intestine is thoroughly removed, as it tastes terrible.
- Place the simmering vegetables on a very high heat and bring to a boil.
- Throw the crayfish straight in together.
- Cover and continue to boil hard.
- Stir from time to time.
- They are ready in about ¼ hour.
- Serve on a very hot dish.
- Having mixed in the rest of the butter, pour the contents of the pan over the crayfish and garnish with the parsley.
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