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Langouste Gratin

creative.chef's picture
  Crawfish 33 Pound, cooked (Crayfish, About Three 675 Grams Or 11 Pound Pieces)
  Oil 2 Fluid Ounce (About 50 Milliliter Or 0.25 Cup)
  Onion 1 Small, chopped
  Diced mushrooms 1⁄4 Pound (About 100 Grams Or 0.25 Cup)
  Fennel 2 Ounce, chopped (About 50 Grams)
  Celery 2 Ounce, chopped (About 50 Grams)
  Breadcrumbs 1⁄4 Pound (About 100 Grams Or 2 Cups)
  White wine 8 Fluid Ounce (About 225 Milliliter Or 1 Cup)
  White sauce 14 Fluid Ounce (About 400 Milliliter Or 1.75 Cup)
  Hard boiled egg 1 , chopped
  Mustard 1 Teaspoon (About 5 Milliliter)
  Pernod 1⁄4 Pint (About 150 Milliliter Or 5/8 Cup)
  Lemons 2 , juiced
  Grated cheese 6 Ounce (About 175 Grams Or 1.5 Cups)
  Chopped parsley 1 Tablespoon (About 15 Milliliter)
  Salt To Taste
  Pepper To Taste

1 Run the point of a sharp knife along the groove which runs across the crayfish (crawfish) between the base of the head and the top of the tail.
Then draw the knife through the groove running along the tail piece.
Separate the two tail pieces as illustrated opposite.
Remove and slice the meat and clean the shells.
2 Heat the oil and saute' the chopped vegetables until soft.
Add the breadcrumbs and wine and bring to the boil.
Stir in the white sauce and the chopped egg, mustard and Pernod.
Cook gently for 5 minutes, season and add the crayfish (crawfish) meat.
Heat through before dividing the mixture between the shells.
3 Sprinkle with lemon juice and grated cheese.
Flash under a hot grill (broiler) until golden-brown.
Sprinkle with chopped parsley, and garnish with parsley sprigs and lemon slices.

Recipe Summary

Side Dish

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Langouste Gratin Recipe