Ingredients
- 1 whole Crayfish
- 50 g Butter to grease
- Flour to coat
- 3 tablespoons fresh grated Parmesan
- 70 g Flour
- 70 g Butter
- 500 ml Milk
- 2 Bay leaves
- 1 tablespoon Fennel leaves, chopped
- 1 Clove Garlic
- 5 egg yolks
- 8 egg whites
- Salt
- sea salt
- White pepper
- 1 teaspoon sweet Smoked Paprika
- 1 Lemon
Method
- Cook cray until 3/4 done (around 6 min for med size), rest,
- de-shell and finely cut meat reserve, keep the legs for garnish.
- Grease & flour two large or 8 small soufflé dishes.
- Heat milk w bay leaf & crushed garlic clove, 1 lemons zest.
- Make roux with flour and butter (gentle cook until slightly
- whitened and bread crumb like), whisk on the milk in three
- additions, and simmer for 15-20 min covered stir regularly.
- Cool. Mix in Parmesan and yolks.
- Whisk the egg whites & salt until stiff.
- Add 1/3 of the whites to the mix plus the cray meat, chopped
- fennel & paprika. Mix in.
- Fold remaining whites in.
- 3/4 fill the soufflé dishes, gentle tap them on the bench,
- sprinkle a little extra parmesan and paprika on the tops.
- Bake in a water bath at 180 c 15-20 min small, 30 min large.
- Serve with legs and lemon wedge.
No Rating
