This beautiful recipe is created by French Chef, Julien Burlat. He will be appearing at The World Omnivore Tour in Sydney.
Cook crayfish in the boil for 5 minutes. Shell them.
Prepare a fumé with the head of the crayfish, reduce by half.
Cut all the vegetables into brunoise and cook them in English.
Prepare the butter in food processor by mixing all the ingredients.
For the set up, whisk in the broth with basil butter and then put it into a siphon.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
The Omnivore World Tour arrives in Sydney on October 2nd 2014 for 4 unforgettable days of gastronomic experiences, held at one of the city’s most iconic locations – The Maritime Museum. For more information please visit www.omnivore.com/sydney/world-tour/world-tour-sydney.
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