Baked Crayfish with Herbs

Peel the carrot and cut into chunks. Rinse the leeks and cut into large pieces. Peel the onion and garlic. Bring 1.5 liters (6 1/4 cups) of water to a boil, then add 1 tablespoon salt, the lemon juice, carrot, leeks, onion, garlic, bay leaves and white wine. Simmer for 15 minutes.

Strain the stock, bring to a boil again and the plunge the crayfish headlong into the boiling stock. Cook for about 5 minutes, until bubbly, then reduce the heat and cook for about another 20 minutes.

Preheat the oven to 200°C (about 390°F).

Rinse the cilantro and the parsley, shake dry and chop finely.

Peel the mango and cut the flesh into strips. Core the chile and chop finely.

Take the crayfish out of the stock, cut in half and break off the tails. Sprinkle the tail halves with 2/3 of the chopped herbs and drizzle with 4 tablespoons of olive oil. Place in an ovenproof dish and bake for 5 minutes in the preheated oven.