Dorothy's Crayfish Thermidor

SpotX Wild Foods Recipe from Dorothy Reid
Prep:10 minutes Cook:10 minutes Difficulty:1

Ingrediants:

• 1 cooked crayfish
• 2 tablespoons grated cheese
• 1 dash of lemon juice
• 1 pinch cayenne pepper
• 3 teaspoons French mustard
• Sauce:
• 25 grams butter
• 2 tablespoons flour
• 1 cup milk
• 1 small onion, chopped finely
• 1 tablespoon parsley
• Salt and pepper
• ¾ cup of dry white wine

Directions:

• Cut the whole crayfish in half lengthways.
• Discard legs and contents of head (eat legs separately).
• Remove all the meat from the shell and cut into chunks.
• To make the white sauce, melt butter in a pan.
• Add flour, stirring continuously.
• Gradually stir in milk and cook for 1 minute.
• In a separate pan place the chopped onion and the wine.
• Bring to the boil.
• Add the parsley, salt and pepper to taste.
• Simmer until onion is soft and transparent.
• Add onion mixture to the white sauce.
• Bring to the boil, gently stirring and simmer for 5 minutes.
• In a separate pot add the crayfish meat, half the cheese and lemon juice.
• Add cayenne pepper and warm through in the microwave.
• Coat the inside of the crayfish shell with mustard.
• Pour the crayfish mixture into the shells and spoon over the sauce.
• Sprinkle with cheese and place under the grill until golden brown.