Categories: Starters

Filo parcel with crayfish & Gewurztraminer

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

Fabrice