Écrevisses à la Nage
Crayfish cooked in a white wine broth, served with a rich butter sauce. A delicate and flavorful seafood dish.
Nutrition Facts
Per Serving: Calories: 320 kcal, Fat: 25 g, Sodium: 700 mg, Carbohydrate: 8 g, Protein: 18 g
Descriptions
Écrevisses à la nage is a French dish where crayfish are poached in a white wine-based court-bouillon and served with a buttery sauce made from the reduced cooking liquid, known as the “nage.”
This recipe brings out the delicate flavors of the crayfish, while the beurre de nage adds a smooth and rich texture. It’s a refined seafood dish that highlights French culinary techniques.
Directions
1- Prepare the workspace (5 min):
Gather all necessary ingredients and cooking utensils.
2- Prepare the nage (15 min):
- Thinly slice the carrots into cannelé rounds and onions into rings.
- Place these into a large pot along with the white wine, fish stock, and bouquet garni.
- Add salt (0.36–0.43 oz per quart of liquid).
- Simmer for 15 minutes, then add the onion rings and simmer for a few more minutes.
- Finish by adding a few peppercorns and let the broth infuse.
3- Clean the crayfish (25 min):
- Soak the crayfish in fresh water for 2 days to clean them.
- Afterward, remove the black intestinal tract by twisting and pulling the central tail fin.
4- Cook the crayfish (5 min):
- Place the cleaned crayfish into the boiling nage.
- Poach for 4–6 minutes, depending on their size.
5- Make the beurre de nage (10 min):
- Strain about 3.4 cups of the nage and reduce it by four-fifths.
- Whisk in cold butter cubes until emulsified.
- Adjust seasoning.
6- Plate the crayfish (5 min):
- Arrange the crayfish on plates or in serving bowls.
- Add the carrot rounds and onion rings.
- Drizzle with the beurre de nage and garnish with blanched parsley.
Note's
- If not serving the crayfish in the broth, there is no need to shape the carrots or onion rings.
- Make sure the crayfish are very fresh, as this will affect the flavor of the dish.
- The beurre de nage should be smooth and emulsified—be careful not to overheat or the butter will separate.
Ingredients
- 5.3 lbs (48 pieces) live crayfish
- 2 quarts water
- 1 quart white wine
- 1 quart fish stock
- 17.6 oz (about 4 medium) carrots
- 17.6 oz (about 3 large) onions
- 1 bouquet garni
- 7 oz butter
- Salt and pepper to taste
- Cayenne pepper to taste
- 1.4 oz parsley, blanched
