For 4 guests<\/strong><\/p>\n Shell the crayfishes. Set the flesh aside.<\/p>\n Put the shells in a pan with 200ml (3\/4 cup)<\/em> of Gewurztraminer, 200ml (3\/4 cup)<\/em> of Noilly Prat, \u00bd vegetable stock cube, the bay leaf, the thyme and the celery. Reduce and add 1 liter of water, then let simmer. When it\u2019s reduced again, add the rest of wine and Noilly Prat, wait a little bit and drain.<\/p>\n Add the cream and beat with a electric whisk to make the emulsion airy.<\/p>\n 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\u2019s gone, add \u00bd tsp of agave syrup and glaze them with a knob of salted butter. (They should remain crisp).<\/p>\n Place a vegetable portion in the middle of every sheet of filo pastry.<\/p>\n Add 3 crayfishes. Close the filo sheet with kitchen twine.<\/p>\n Bake in oven at 180 \u00b0C (350 \u00b0F)<\/em>, until golden\u00a0 brown.<\/p>\n Presentation\u00a0:\u00a0 Pour the creamy juice in the plate, and dispose the Filo parcel on.<\/p>\n Serve immediately.<\/p>\n<\/div>\n<\/div>\n\n
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