Gratin de Queues d’Ecrevisses Plunge two crayfish in boiling water for five minutes. Drain immediately and remove the flesh from the tails and claws. Cut the flesh into medallions. Crush and reserve the shells. In a saucepan, sweat the crushed shells with a knob of butter. Add onions and carrots cut into small dice and sauté. When the vegetables are lightly coloured, flame with cognac, then add white wine and a little water to bathe everything. Add puréed tomatoes and a bouquet garni. Season with salt, pepper and a dash of cayenne. Cook over low heat for 20 minutes, then pass through a fine sieve. Thicken the sauce with a little beurre manié. Sweat the crayfish flesh in butter. Remove and keep warm. Deglaze the pan with cognac. Add the sauce, along with some cream. After incorporating a julienne of truffles, bring to the boil. After a few minutes remove from the heat and bind together with sauce hollandaise. Divide the crayfish among individual gratin dishes. After correcting the seasoning, cover the crayfish with the sauce and flash under the salamander.
FERNAND POINT
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