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    • Crayfish Au Gratin

    Mark Sharron
    Easy
    30 minutes
    6
    This dish is honestly so decadent. It's perfect for a meal of this sort, like a fancy dinner party, or if you want something to bring to a holiday function.
    1 rating
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    Ingredients

    • 1 pound crayfish tails
    • 1/4 pound butter
    • 1/4 cup diced onions
    • 1/4 cup diced celery
    • 1/4 cup red bell pepper, chopped
    • 1/4 cup yellow bell pepper, chopped
    • 1 tablespoon garlic, finely chopped
    • 2 tablespoons flour
    • 2 cups heavy whipping cream
    • 1-ounce dry white wine
    • 1 tablespoon lemon juice
    • A dash of hot sauce
    • 3/4 cup grated cheddar cheese
    • Salt and cracked black pepper to taste
    • 1/4 cup green onions, thinly sliced
    • 1/4 cup parsley, roughly chopped

    Method

    • Crayfish Au Gratin: Step-by-Step Method
    • Preheat your oven to 200°C (390°F), setting to grill/broil if possible
    • Prepare an ice bath and bring a pot of salted water to a gentle boil
    • Blanch crayfish tails in boiling water for 2-3 minutes, then transfer immediately to the ice bath
    • Remove crayfish tails from the ice bath, pat dry, and slice into bite-sized pieces
    • Place butter in a large saucepan over medium heat and let it melt completely
    • Add diced onions, celery, red bell pepper, and yellow bell pepper to the butter
    • Sauté vegetables until they are translucent and softened (about 4-5 minutes)
    • Stir in finely chopped garlic and cook for 30 seconds until fragrant
    • Sprinkle flour evenly over vegetables, stirring constantly to form a light roux (cook for 1-2 minutes)
    • Gradually pour in heavy whipping cream while stirring to prevent lumps
    • Stir in dry white wine and continue to cook, simmering until mixture thickens slightly (about 2-3 minutes)
    • Add lemon juice, a dash of hot sauce, salt, and cracked black pepper to the sauce
    • Fold crayfish pieces into the cream mixture, ensuring they are evenly coated
    • Gently simmer on low heat for 1-2 minutes to warm crayfish through (do not overcook)
    • Remove saucepan from heat and stir in half of the grated cheddar cheese until melted and smooth
    • Spoon the crayfish mixture evenly into individual gratin or oven-safe serving dishes
    • Sprinkle the remaining cheddar cheese evenly over the top of each portion
    • Place the gratin dishes under the preheated grill/broiler until the cheese is melted, golden, and bubbling (2-3 minutes)
    • Remove from oven and let rest for 2 minutes
    • Garnish each gratin with thinly sliced green onions and chopped parsley before serving
    • Serve immediately, ideally with a slice of toasted sourdough or baguette on the side