Crayfish in Brandy and White Wine Sauce

This is an easy dish and Yabbies or Morton Bay Bugs can be substituted for Lobster. Clean and poach the fish in a Court Bouillon first and let stand.

50 grams of butter

1 standard quantity of Mirepoix (See Mirepoix)

Pinch of salt & black pepper

75 ml Brandy

200 ml White Sauvignon

75 ml fish or chicken stock

75 ml poached, skinned and seeded tomatoes

2 egg yolks

25 grams of butter

1 teaspoon of dried ground tarragon

1 teaspoon chopped Italian parsley

Take out your deep sided frying pan and add the Mirepoix and Cray fish, toss over a medium heat for a few minutes. Flame with the brandy to seal and add the white wine, stock and tomato. Cover and simmer for 10 minutes. Remove the fish to a warm serving dish and cover. Reduce the remaining liquid or the Court Bouillon over a high flame for a few minutes. Put the mixture into a simmering double boiler and carefully thicken the sauce with the egg yolks. Now add the butter, tarragon and parsley and stir until consistent. Pour over the fish and serve. 


You can simply reduce, if you do not wish to add the egg yolks but once the fish has been poached waiting may be counter productive to your recipe. Even so, add the butter and herbs just before serving.