Filo parcel with crayfish & Gewurztraminer

13 December 2018

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.

Serve immediately.

Plate: Ecume Or @ Bernardaud

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