Crayfish à la Bordelaise

Technical stages for Crayfish à la Bordelaise :

• Slice carrots, onions and shallots in thin brunoise.
• In a stockpan, sweat in butter until gently coloured.
• Add the cryfish and stir using a wooden spatula.
• Flambé with Cognac and add the white wine and fish stock.
• Add tomato paste, crushed garlic, the bouquet garni, sprig of Tarragon. Add salt and pepper.
• Cook covered for 6 to 8 minutes.
• Place the crayfish in a dish and keep warm.
• Strain the sauce using a chinois or fine sieve.
• Reduce by half.
• Smooth out the sauce with butter. Adjust seasoning.
• Pour this sauce on crayfish and serve very hot.