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Crayfish cooked in court-bouillon

Classic way to cook crayfish.

Makes 2000g.

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Allergens and dietary requirements

  • Crustaceans
  • Sulphite
  • Pescetarian

Ingredients

2
kg
live crayfish
20
g
oil
100
g
leek, (the white part only)
400
g
carrot
500
g
onion
5
stems
parsley
2
sprigs
tarragon
2
leaves
bay leaf
2
sprigs
thyme
5
g
white pepper, bruised
4
l
water
500
ml
white wine
500
ml
vinegar
20
g
salt

Scale recipe

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