Crayfish with Wild Fairy Ring Mushrooms and Peas
Step 1: Crayfish
Separate the heads from the bodies of the crayfish, setting 4 whole crayfish aside.
Cook the claw for 2 minutes in a court-bouillon flavored with dried fennel and black pepper.
Roast the tails in a pot for 3 minutes, then add the crushed garlic cloves and the parsley stems. Infuse for 10 minutes in the pot covered with a wet towel.
Once cooled, shell the claws and the tails.
Step 2: Vegetables
Shell the peas, separating the small ones from the big ones, setting the latter aside to mash. Cook and mash the peas so that you end up with 1 3/4 ounces mashed peas (50 g).
Remove the stems from the fairy ring mushrooms, wash carefully in cold water, and drain in a basin fitted with a rack.
Put a dab of butter in a hot cast-iron pot, and sweat the peas and the mushrooms for a few minutes, then moisten with the light stock.
When cooked, thicken the cooking juices with the mashed peas and the olive oil.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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