Crustacean broth
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Contents
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ingredients
500 g crayfish 250 g carrots 50 g celery 50 g leek 50 g shallots 2 pk garlic cloves 2 pk tomato 2 tbsp oil 2 cl cognac 20 g butter 1 pk bay leaf 1 pk cloves 3 pk juniper berries 1 sprig thyme 1 sprig tarragon 50 g tomato puree
step
Wash and chop the crayfish. Fry them in oil, pour over the cognac and set aside. Chop and fry the Vegetable Recipes in butter, season with salt and pepper, add the purée and simmer for 2 minutes. Add the crayfish, cover with 1,5 litres of water and cook for about 45 minutes. Finally, strain everything.
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