Crayfish
Crayfish
4 Crayfish
1 onion, chopped
1 celery stick, chopped
1 carrots, peeled, chopped
1 bayleaf
1 sprig thyme
1 tin tomatoes
1 Tbs tomato paste
1 Tbs brandy
1 cup Campbells Real Stock Fish
1/2 cup Anchor Cream
1 Bring a saucepan of salted water to the boil, cook crayfish
for 2-4 minutes, take out of water and remove legs and meat,
reserve shells.
2 Heat an oiled frying pan over a high heat, sauté onion,
celery, carrot until soft, add reserved crayfish shells, bay leaf,
thyme, crushed tomato and tomato paste, bring to a simmer, add
brandy and cook a minute, pour in Campbells Real Stock Fish and
simmer for 10-15 minutes. Strain sauce through a fine sieve into a
clean frying pan.
3 Place sauce over a medium heat, simmer to reduce slightly and
using a whisk, whisk in Anchor cream, season with salt and
pepper.
4 Place the cooked crayfish on a serving plate, pour over the
bisque sauce to serve.
