Crayfish flambéed with Arbois's Brandy
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Ingredients for 4 people:
3 egg yolks.
1 dl of fresh cream.
10cl of Marc of Arbois.
1 dl of Savagnin.
1 carrot, 1 onion, 1 bouquet garni with Tarragon.
1 tip of Cayenne Pepper.
cut diced carrot and onion and sauté them in butter without color.
Put the crayfish in the frying pan and when they will be transferred to red, flaming them to Marc d'Arbois previously warmed in a casserole.
Add the wine of Savagnin, bouquet garni, salt, pepper.
Cook 10 minutes. Then remove the crayfish and keep them warm.
Sift the bottom of cooking, mount it to a boil in a saucepan.
Add sour cream mixed with the egg yolks, seasoned Cayenne.
Heat bring to a boil and spread the sauce on the crawfish.
Serve with a plain basmati rice and a white Savagnin wine at room temperature.
If you can't find crayfish, fresh langoustines may very well replace them.
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