Crayfish "Jane Brook" Style

Feature Ingredient: Jane Brook White Port

Recipe supplied by a long time Jane Brook customer.

Cook the crayfish in a light fish stock. Once cold, take all of the meat out of the shell, keeping it whole, and then cut into scallops.

Slightly fry the crayfish in a pan with a little butter, and then lightly flame with a small glass of cognac. Then add 100ml Jane Brook White Port. Leave to simmer for a couple of minutes then add 125g of thick cream.

Add a few sliced mushrooms, salt and a sprinkle of cayenne pepper, leave to simmer slowly for a couple of minutes.

At the last moment, pour into the pan a mixture of two egg yolks mixed with a little cream. Do not bring to the boil.

Serve straight away with boiled fragrant rice.

Match with Jane Brook Sauvignon Blanc ~ Semillon