INGREDIENTS
250ml thick cream
½ cup pecorino/gruyere cheese
½ cup parmigiana cheese
cracked black pepper
¼ tsp salt seasoning
¼ cup full cream sherry
1 tsp dried tarragon
1 tsp dried parsley
½ onion finely diced
2 garlic cloves minced
cream cheese to thicken
6 small crayfish tails steamed and butterflied
butter for sautéing
1 tsp dry mustard powder
cayenne pepper to sprinkle on top
parmigiana finely grated to sprinkle on top
METHOD
Sauté onions and garlic in butter for a few minutes on a low heat. Add the herbs, mustard powder, salt seasoning and pepper. Add the sherry and deglaze the pan. Add the cream and cream cheese to a small pot. Heat up slowly and then whisk the sauce. Add the cheeses and the onion mixture. Once done, remove from the heat. Place the butterflied crayfish in an ovenproof dish and spoon the thermidor sauce over each tail. Sprinkle with parmigiana and sprinkle with a little cayenne pepper. Cooked sliced mushrooms can also be added to the sauce. Bake on 200° C until bubbling and golden brown on top.
