Fresh-cooked crawfish (about 2lb) boiled for 10 minutes and cooled in liquor
½lb unsalted butter
½ pint cream
2tb olive oil
1 measure of good Cognac
Cut crawfish in half lengthways.
Remove white meat and roe. Dice meat into bite-sized pieces.
Wash out the shell and set aside on baking tray.
Heat oil and butter in a pan until nut brown add white meat and cook for one minute. Add brandy and flame.
Add cream and reduce slightly. Remove meat and add to shell.
Reduce sauce further then pour in over the meat in the shell. Serve on a bed of mixed leaves (preferably rocket and curly endive).
"Simple fish is the best fish as it has the flavour built in. I prefer crawfish to lobster because it has firmer flesh " explains Shone.
"There is more of a wow appeal with crawfish. You capture the flavours in the cream in the pan. I love straightforward but flavoursome food."