Poached Crayfish With Lemon Chervil Foam
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 1 sprig Lemongrass
- 20 crayfish
- 1 organic lemon
- 20 grams butter
- 2 Tbsps Crème fraiche
- 1 tsp green peppercorns (jarred)
- 2 Tbsps freshly chopped Chervil
- 40 grams green Olives (pitted)
- 1 pinch sugar
- Chervil (for garnish)
Preparation steps
1.
Peel the onion and garlic and dice. Halve the lemongrass lengthwise and bring to a boil along with the onion and garlic in a pan of water. Add the crayfish, reduce the heat and simmer for about 10 minutes. Remove the crayfish with a slotted spoon. Strain the broth through a sieve, reserving around 300 ml (approximately 1 1/4 cups).
2.
Rinse the lemon in hot water, wipe dry and finely grate the zest. Squeeze the juice and add to the stock along with the zest. Simmer briefly, remove from the heat, add the butter and crème fraîche. Add the green peppercorns, chervil and chopped olives and season with salt and sugar. Add the crawfish and toss to combine. Serve garnished with chervil.
