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Écrevisses à la Nage is a classic French Mediterranean dish featuring fresh crayfish poached in an aromatic court-bouillon with vegetables and white wine. This elegant dinner showcases the delicate, sweet flavor of crayfish with a refined presentation typical of French cuisine.
Prep
20 min
Cook
25 min
Total
45 min
Servings
4 srv
Difficulty
Medium
Calories
220 kcal
For 4 serving(s)
Per serving
Prepare the court-bouillon by bringing water to a boil with diced carrots, celery, onion, thyme, bay leaf, and white wine
Add salt, pepper, and a splash of Pernod or pastis to the court-bouillon and simmer for 10 minutes to develop flavors
Clean the crayfish thoroughly under running water and remove the intestinal tract if desired
Plunge the crayfish into the simmering court-bouillon and cook for 8-10 minutes until they turn bright red
Remove crayfish with a slotted spoon and arrange on a serving platter with the cooked vegetables
Strain the cooking liquid and drizzle it over the crayfish, then garnish with fresh chervil and parsley
Serve immediately with crusty bread and a crisp white wine like Chablis or Sauvignon Blanc
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