Let’s continue with a delicate appetizer, full of finesse …
For 4 guests
- 12 crayfishes
- 4 sheets of filo pastry
- 250ml (1 cup) of Gewurztraminer
- 250ml (1 cup) of Noilly Prat
- 250ml (1 cup) of liquid cream
- 1/2 vegetable stock cube
- 2 shallots
- 1 garlic clove
- 1 bay leaf
- 2 thyme sprigs
- 1 small celery stalk
- 1 carot
- 1 turnip
- 1 white leek
- 1 large white mushroom
- 1/2 tsp of agave syrup
- 1 knob of salted butter
Shell the crayfishes. Set the flesh aside.
Put the shells in a pan with 200ml (3/4 cup) of Gewurztraminer, 200ml (3/4 cup) of Noilly Prat, ½ vegetable stock cube, the bay leaf, the thyme and the celery. Reduce and add 1 liter of water, then let simmer. When it’s reduced again, add the rest of wine and Noilly Prat, wait a little bit and drain.
Add the cream and beat with a electric whisk to make the emulsion airy.
In the meantime, cut the vegetables into tiny little pieces and briefly cook them in a frying pan with a little bit of olive oil. Add a jet of water and when it’s gone, add ½ tsp of agave syrup and glaze them with a knob of salted butter. (They should remain crisp).
Place a vegetable portion in the middle of every sheet of filo pastry.
Add 3 crayfishes. Close the filo sheet with kitchen twine.
Bake in oven at 180 °C (350 °F), until golden brown.
Presentation : Pour the creamy juice in the plate, and dispose the Filo parcel on.
Plate: Ecume Or @ Bernardaud