CRAYFISH THERMIDOR

INGREDIENTS

250ml thick cream
½ cup emmental cheese
½ cup parmigiana cheese
cracked black pepper
¼ tsp salt seasoning
a few good splashes of sherry
1 tsp dried tarragon
1 tsp dried parsley
½ onion finely diced
2 garlic cloves minced
125g cream cheese
5 small crayfish tails steamed and cut into bite sized pieces
butter for sautéing
1 tsp dry mustard powder
cayenne pepper to sprinkle on top

METHOD

Sauté onions and garlic in butter for a few minutes on a low heat. Add the herbs, mustard powder and pepper. Mix. In a separate saucepan add the cream and the cream cheese. Warm up slowly and whisk so the sauce is smooth. The sauce should be thickish. Add the onion mixture to the cream, the cheeses and the sherry. If the sauce is too thick add a little more sherry. If it’s too thin add more cream cheese. Once done, remove from the heat. Add the crayfish and mix well. Spoon the crayfish into an oven proof dish and sprinkle with more parmigiana and a little cayenne pepper. Bake on 200° C until bubbling and golden brown on top.

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