Crayfish With Garlic Butter, Champagne Buerre Blan
6 whole Crayfish 2 large cloves garlic peeled and finely chopped
350g butter 50ml champagne vinegar
1 teaspoon lemon juice 60g shallots finely chopped
1 teaspoon brandy 1 sprig of thyme
15g chopped parsley 100ml brut champagne
Salt and pepper
For the garlic butter, take 100g of the butter and soften. When it is soft enough mix in the finely chopped garlic, lemon juice, parsley and brandy. Set aside.
For the champagne buerre blanc, combine the champagne vinegar, shallots and thyme in a small thick-bottomed pan and reduce the liquid by half over a low heat. Add the champagne and continue to cook gently until the liquid has gain reduced by half. Dice the remaining cold butter and whisk in the butter, a little at a time. Taking care not to allow the sauce to boil. Season to taste.
To cook the crayfish simply season with a little sea salt and drizzle a little of the buerre blanc over the flesh. Cook in a hot oven 200c/gas mark 7/424f for 5 minutes. Return to the oven for about 5 more minutes.
To serve place two halves per person on a plate, spoon the champagne buerre blanc over the top and finish with some lemon or lime.