Technical Stages :

• Coat the bottom of the serving plates with a layer of fish jelly. Leave to solidify in the fridge.
• Peel the crayfish that you cooked "à la Bordelaise" ahead of time.
• Reserve tails and heads with claws.
• Split the meat in two and remove the central gut. Reserve one crayfish tail for each aspic you make.
• Using a mixer, thinly mix crayfish tails and the brunoise that was used to make the sauce Bordelaise.
• Then place in a bowl and add cold jelly. Stir. Add the liquid cream and slightly beat.
• Fill the Darioles mold with the crayfish mousse.
• Leave to solidify in the fridge.
• Dress on plates covered with jelly.
• Decorate with a few chervil stems.