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Crayfish cooked sous vide

By briefly cooking it at a low temperature, the crayfish’s cuisson is guaranteed to be perfect.

Creation by Bas van Kranen, Flore**, Hotel de l’Europe, Amsterdam.

Makes 300g.

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Allergens and dietary requirements

  • Crustaceans
  • Pescetarian

Ingredients

1
kg
crayfish
100
g
water

Scale recipe

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