Crayfish au Gratin in Champagne Zabaglione
- 40 large, red-clawed crayfish
- 2 tablespoons olive oil (3 cl)
- 5 cloves garlic
- 1/2 bunch parsley
- 2 teaspoons cognac (1 cl)
- 1 3/4 ounces crayfish butter (50 g)
- 1 1/2 ounces black truffles, thinly sliced (40 g)
- 1 lemon
- 1/2 cup whipped cream (10 cl)
- 1 sprig fennel, dried
- black peppercorns
- 1/2 cup crayfish stock (10 cl)
Spinach and Tomatoes
- 3 fluid ounces Champagne (9 cl)
- 4 egg yolks
- 3 ounces clarified butter (80 g)
Step 1: Crayfish
Separate the tails of the crayfish from the heads.
Roast the tails in a cast-iron pot for 3 minutes with a dash of olive oil. Remove from the heat, and add the crushed garlic cloves and the parsley. Cover with a wet towel and infuse for 15 minutes, then shell the tails.
Step 2: Spinach and Tomatoes
Cut each slice of tomato into 3 equal slices.
Carefully wash the baby spinach, and remove the rib. Strain and let dry on a cloth.
At the last moment, melt the butter in a deep saucepan, let it brown, and quickly fry the baby spinach. Set aside.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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