Peel two-thirds of the garlic cloves and the onions. Cut the garlic lengthwise into thin slices and the onions into thin wedges. Clean the celery and green onions and cut them into thin slices. Cut the peppers with the seeds diagonally into small rings from the stem.
2. melt the clarified butter, the crab butter and the butter in a saucepan and let it foam slightly. Whisk in the flour and sweat for five min, stirring throughout. Stir in the prepared vegetables and sauté. Add the stock and 400 ml water, stirring heartily, bring to a boil.
Without lid, simmer gently for 10 minutes, season with sugar, coriander, salt and pepper. Peel the remaining garlic and squeeze it into the broth. Pluck the parsley leaves from the stems and stir them in.
Cook the crayfish tails in 3 or 4 portions in the broth for 3 minutes each, lift out, place on a deep plate and keep warm in the oven at 125 °C (gas mark 1, convection oven 100 °C). Before serving, pour the gravy over the crayfish tails.
Serve with cornbread (see recipe) or baguette with herb butter.
Protein : 18 grams
Fat : 10 grams
Carbohydrates: 8 grams
Preparation time: 1 hour 30 min.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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