Boil 20 and peel 18 crayfish
Peel 2 white asparagus. Cover them just in water, bring to the boil, then boil for 3 mins. Shut down the heat and leave (under the lid) for 7 mins. Then drain and rinse under cold water to stop the cooking process
Cut them in 4 pieces
Reduce 500 ml shrimp stock, add brandy and some double cream to create a nice thick bisque
Serve as shown with some dill
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