Bordeaux-Style Crawfish

Main Dishes | Kazakhstani cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Bordeaux-Style Crawfish

Ingredients

Crayfish - 24 pieces
Onion - 1 head
Carrot - 1 piece
Celery stalk - 1 piece
Whole egg - 2 pieces
Ghee - 7.1 oz
Brandy - 3 fl oz
Dry White Wine - 17 fl oz
Thyme - 1 piece
Bay leaf - 1 piece
Salt - to taste
Cayenne Pepper - to taste

Step by Step guide

Step 1

Prepare a spicy vegetable sauce using finely chopped vegetables: peel and dice carrots, celery, and onion into small cubes. Heat 25 ml of oil in a pot and add the vegetables, along with a sprig of thyme and half a bay leaf. Stir the ingredients with the oil, cover with a lid, and simmer on low heat for about 20 minutes, until the vegetables are completely soft.

Step 2

Brush the crayfish with melted butter, season with salt and pepper. Drizzle the crayfish with brandy and ignite it, then pour in dry white wine. Add the sautéed vegetables and water, and cook for 10 minutes. Transfer the crayfish to a deep serving dish. Do not let them cool. Combine the crayfish broth with two egg yolks, then beat in 40 g of butter. Pour the sauce over the crayfish and serve immediately.