|
Recipes Paul Bocuse |
Hen with Crayfish
|
Meat |
|
In a few words
"Talking about traditional and regional recipes can bring on a certain nostalgia.
For example: the crayfish trawling of my childhood.
Is it the grande cuisine of the past three centuries that has nearly exhausted this species by including them in every sauce, bisque, and boudin? Or is it the deterioration of our rivers and streams and widespread poaching that have made them so scarce? It takes at least five years for a crayfish to reach maturity.
Longer, at any rate, than for the hen that accompanies them in the traditional Burgundian recipe that follows.
Note: The species called for here, red-clawed crayfish, is the best.
But when I can not find these, I use a small lobster, cooked, shelled, and cut into rounds.
The lobster coral can be used to bind the sauce, and poulet aux écrevisses becomes poulet au homard."
Forks and spoons 6
Cooking preparation
1 heures 20 minutes
Materials -
|
Ingredients |
| |
|
|
|
|
Recipes
"Peel and chop the shallots.
Peel, seed, and chop the tomatoes.
Heat the oil in a large, deep-sided skillet or heavy saucepan.
Add the shallots and cook until transparent.
Remove them from the pan and reserve.
Cut up the chicken and add to the pan, a few pieces at a time, letting it brown on all sides.
Season with salt and pepper.
Remove the chicken and keep it warm.
Add the crayfish to the pan and cook over high heat, stirring with a wooden spoon.
Cover and cook for 5 minutes.
Remove the crayfish and keep warm.
Return the chicken and shallots to the pan, add the white wine, and bring to a boil.
Add the tomatoes, cook and reduce briefly.
Add the hot bouillon and continue to cook over medium heat for about 25 minutes.
Transfer the chicken to a heated platter and keep warm.
Separate the heads from the crayfish tails, emptying the liquid contents of the heads into the saucepan and placing it over medium heat for 3 minutes.
Remove the crayfish tails from their shells and add the meat to the platter with the chicken.
Strain the sauce through a fine sieve, and return it to the saucepan.
Cut the butter into small pieces and whisk it into the sauce a few pieces at a time, moving the saucepan on and off the heat until the sauce is thick and smooth.
Pour the sauce over all and serve immediately."
|
|
| |
|
|
|
"2 shallots
2 tomatoes
2 tablespoons oil
1 Bresse or free-range hen (about 5 pounds)
Salt
Pepper
24 red-clawed crayfish
3/4 cup dry white wine, preferably Mâcon
3/4 cup hot chicken bouillon
4 tablespoons unsalted butter
" |
|
|
|
|
