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Crayfish Tails
Thermidor

Servings:           4
Total Time:        45 mins
Cooking Time:  30 mins (stove-top)
                           3-5 mins (grill)
Pre-heat Oven to
50°C

Download this Recipe (.pdf)

Ingredients

8 small or 4 large crayfish tails (in shells)
2 Tbsp olive oil
4 Tbsp butter
1 medium onion, diced
90g button mushrooms, finely sliced
3 Tbsp cake flour
50ml dry white wine
250ml milk
125ml fresh cream
½ cup strong cheddar cheese, grated
½ tsp smoked paprika
½ tsp mustard powder
2 Tbsp cream cheese with onion & chives
1 Tbsp freshly chopped parsley
3 Tbsp Parmesan cheese, finely grated
2 Tbsp breadcrumbs
1 lemon, cut into wedges

Method

Over a medium heat, melt the oil in a deep large frying pan and fry the tails shell side up in the oil for 3-4 mins.  Turn the tails over and fry covered 12 mins.
Remove the flesh from the shells, return to the pan, cover and keep warm in a low oven.

In a medium saucepan over a medium heat, melt 3 Tbsp butter and sauté the onions until transparent.  Add the mushrooms and cook for 3-4 mins.  Stir in the flour and cook for 1 min.  While whisking, slowly add the wine, cream & milk and cook for 2 mins.  Turn off the heat and fold in the cheddar cheese, paprika, mustard, cream cheese, parsley & juices from the crayfish pan.
​
Chop up the crayfish meat and fold into the sauce.  Pile the crayfish mixture into the shells arranged in a shallow dish, dot with the remaining butter and sprinkle over the breadcrumbs & parmesan cheese.  Place under a grill for 3-5 mins to lightly brown and serve immediately.

Serving Suggestion

Serve with a savoury rice and mixed tomato & pomegranate salad.
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