Crayfish au Gratin in Champagne Zabaglione

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Credit: Didier Loire
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Instructions

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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