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Crayfish consommé

The classic way to clarify broth. In this case, with crayfish. Using the whole animal makes this a perfect Waste to Taste component.

Makes 3l.

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Allergens and dietary requirements

  • Crustaceans
  • Celery
  • Egg

Ingredients

1
l
white veal fond
1
l
court bouillon
1
l
crayfish stock
200
g
crayfish, whole
300
ml
egg white
50
g
carrot
50
g
onion
50
g
celery
50
g
leek, (the white part only)
50
g
mushrooms
150
g
tomato
2
sprigs
tarragon
2
stems
parsley
2
stems
chervil
salt

Scale recipe

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