Crayfish and Cod with Asparagus in White Wine Broth

For the broth, combine water, wine and spices in a large pot . Peel the onion and carrot and cut into slices. Add to pot and simmer for 20 minutes.

For the seafood, divide cod fillet into 4 pieces. Sprinkle with lemon juice and season with salt and pepper.

Rinse the crayfish thoroughly under running water.

Holding the crayfish by the tail, place 8 into the pot. When the water boils again, add crayfish. Cook for 6 minutes, then remove from heat. Put the slices of cod in the liquid and let sit for another 6 minutes, until done.

For chervil sauce, remove the stems from the chervil and boil the leaves with the wine and shallot in a pan until reduced by half. Add the vegetable or beef stock. Stir in the creme fraiche and cook over low heat. Remove the chervil leaves, coarsely chop and puree with a little of the broth. Stir in the rest of the broth and season with salt and pepper.

Rinse the asparagus and cut off the ends. Rinse the carrots thoroughly under running water. Rinse spinach and spin dry. Rinse mini fennel or scallions. Cut off roots and green tips.

Rinse salsify thoroughly under running water and blanch in boiling salted water for about 5 minutes. Remove and drain.

Blanch mini fennel or scallions for 3 minutes in boiling salted water. Remove and allow to drain.

Blanch tomato for a few seconds. Skin, quarter, core and cut again into eighths.

Cook carrots and asparagus in boiling salted water for about 8 minutes. Remove, drain, and drip dry.

Use a vegetable slicer or mandolin to finely cut black salsify into very thin slices.

To serve, toss asparagus and carrots in melted butter.

Arrange asparagus, carrots, spinach and 2 of the prepared tomato eighths on each plate. Add a piece of cod, a crayfish and a dollop of chervil sauce on top of the vegetables. Add to this mini fennel or scallion and garnish with strip of black salsify, if desired.