Ingredients for 4 people : 1.5 Kg
crayfish
8 cl Marc de Champagne
½ bottle of Champagne
50 g parsley ½ clove garlic 100g butter
5 cl Olive Oil Salt and pepper
1) Advance Preparation :
* Chop the parsley and garlic
* Castrating crayfish
2) Cooking Crayfish :
* Heat oil olive in a frying pan
* Once the oil is hot, lay the crawfish, salt and pepper them well
* jump, the flame at Marc de Champagne and wet (add)
generously with champagne
* Simmer 4 minutes
* Add the cold butter into pieces and simmer for 2 more minutes
* Add the parsley and check seasoning * Serve immediately
this dish with a Champagne Vincent d'Astree, as has Cuvee Reserve Spirit Terroir is a assembly Pinot Meunier Chardonnay and 50%, a Champagne sweet, winey and end at a time, combining a vintage distinction and structure, good roundness and smells very persistent with the connotations of white flowers and yellow fishing . It comes after 4-6 years of age and received a medal of gold to Sparkling World.
crayfish
8 cl Marc de Champagne
½ bottle of Champagne
50 g parsley ½ clove garlic 100g butter
5 cl Olive Oil Salt and pepper
1) Advance Preparation :
* Chop the parsley and garlic
* Castrating crayfish
2) Cooking Crayfish :
* Heat oil olive in a frying pan
* Once the oil is hot, lay the crawfish, salt and pepper them well
* jump, the flame at Marc de Champagne and wet (add)
generously with champagne
* Simmer 4 minutes
* Add the cold butter into pieces and simmer for 2 more minutes
* Add the parsley and check seasoning * Serve immediately
this dish with a Champagne Vincent d'Astree, as has Cuvee Reserve Spirit Terroir is a assembly Pinot Meunier Chardonnay and 50%, a Champagne sweet, winey and end at a time, combining a vintage distinction and structure, good roundness and smells very persistent with the connotations of white flowers and yellow fishing . It comes after 4-6 years of age and received a medal of gold to Sparkling World.
Recipe Christophe BERNARD
16 Rue de Reims 51200 Epernay Tel
March 26, 1955 44 22 - Fax 26 March 1954 January 1974 - E-mail: Website Grilla2Gourmande@aol.com
Rue Léon Bourgeois
51530 Phone Pierry
: 03 26 54 03 23
Fax: 03 26 54 66 33
Email: celliers@vincentdastree.com
Channel: www.vincentdastree.com
16 Rue de Reims 51200 Epernay Tel
March 26, 1955 44 22 - Fax 26 March 1954 January 1974 - E-mail: Website Grilla2Gourmande@aol.com
VINCENT OF STARS
Direction: Patrick BoivinRue Léon Bourgeois
51530 Phone Pierry
: 03 26 54 03 23
Fax: 03 26 54 66 33
Email: celliers@vincentdastree.com
Channel: www.vincentdastree.com
0 comments:
Post a Comment