Morel and Crawfish Ragout Vol Au Vents
Ingredients
- Ingredients
- 20 grams dried Morel
- 2 stalks Celery
- 1 carrot
- 1 stalk Leeks
- 4 Tbsps olive oil
- 3 Tbsps Cognac
- 150 milliliters dry white wine
- 120 grams Whipped cream
- 120 grams Crème fraiche
- salt
- white peppers
- lemon juice
- 300 grams crayfish (cooked)
- 4 Puff pastry
Preparation steps
Soak the morels in water for at least 1 hour.
Rinse the celery, peel and thinly slice. Peel the carrot and finely chop. Trim the leek, cut in half, rinse and cut into thin rings. Cook the vegetables in 2 tablespoons hot oil for about 5 minutes. Add the Cognac and flambé. Add the wine and simmer until almost all liquid has evaporated. Add the sour cream and crème fraîche and simmer for 10-15 minutes. Season with salt and pepper. Rinse the morels under running water and dry on paper towels. Cut the larger mushrooms into pieces. Sauté the mushrooms in the remaining oil for about 10 minutes. Season with salt, pepper and a dash of lemon. Add the crayfish and cook until warmed through. To serve, fill the vol-au-vents with the mixture and drizzle with the sauce.
