TRADITIONNAL FRIED CRAYFISH

History

Fabrication Methods

Orleans Vinegar  range

Orleans Mustard range

Recipes

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Ingrédients :
	24 pieces of crayfish 2 or 3 blades of parsley 2 shallots, 2 onions, 1 clove of garlic, 2 carrots, salt and pepper 2 tablespoons of Orleans wine vinegar Chardonnay vintage 1 glass of white wine.
Wash and clean the crayfish, take away the central fin of the tail and the black part which gives a bitter taste to the crayfish. Chop up the parsley, onion, garlic and the carrots. Put all these ingredients in a frying pan with the salt and pepper, the Orleans aged Chardonnay wine vinegar and one glass of white wine. Put the cover on and simmer it from 20 to 30 minutes. Add the crayfish to the vegetables and fry them together. When the crayfish turn red, they are cooked. Filter the sauce and serve it alongside the crayfish